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–+ servings

Marinated Veggie Quinoa Bowl

Two Chef Mission
Balsamic and herb marinated roasted veggies round out the nuttiness of perfectly cooked quinoa that makes this recipe a family favorite for those chill fall nights.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 739 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • 2 Mixing bowls
  • Whisk
  • Pot
  • Sheet Tray

Ingredients
 
 

  • 1 cup Quinoa
  • 1/2 each Onion diced
  • 1/2 each Yellow Squash medium dice
  • 1/2 each Zucchini medium dice
  • 1 each Carrot peeled and chopped
  • 4 each Mushroom quartered
  • 1 clove Garlic minced
  • 1 Tbsp Thyme chopped
  • 2 Tbsp Basil chopped
  • 1 Tbsp Dijon Mustard
  • 3 oz Balsamic Vinegar
  • 3 oz Olive Oil
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Preheat the oven to 350 F. Toss the veggies with salt, pepper and 1/3 of the vinaigrette. Roast in the oven for 12-15 minutes or until tender.
  • For the vinaigrette blend together the thyme, basil, garlic, vinegar, oil, dijon, salt and pepper.
  • Cook quinoa in a pot. Toss with the veggies and vinaigrette to serve.
  • Enjoy!

Nutrition

Calories: 739kcalCarbohydrates: 64gProtein: 13gFat: 48gSaturated Fat: 7gSodium: 101mgPotassium: 566mgFiber: 7gSugar: 7gVitamin A: 582IUVitamin C: 7mgCalcium: 77mgIron: 5mg
Keyword Basil, fall, Italian, Mushroom, quinoa, Recipes, roast, Simple Recipes, Squash, Tomato, Vegan, vegetables, Vegetatarian, Zucchini
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