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Quinoa with Roasted Vegetables Recipe

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Quinoa with Roasted Vegetables Recipe

Prep Time: Cook Time:


  • Sweet potato, raw | 2.00 sweetpotato, 5" long
  • Eggplant, raw | 1.00 eggplant, peeled yield from 1-1/4 lb
  • Tomatoes, red, raw | 1.00 medium whole 2-3/5" dia
  • Sweet Green peppers, raw | 1.00 large 2-1/4 per lb, approx 3-3/4" long, 3" dia
  • Onions raw | 1.00 small
  • Salt | 0.50 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Cayenne pepper | 0.25 tsp
  • Garlic, raw | 2.00 Tbsp
  • Spices, thyme, dried | 0.50 tsp, leaves
  • Spices, marjoram, dried | 0.25 tsp
  • Drinking tap water | 2.00 cup 8 fl oz
  • Quinoa, uncooked | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 178.64 mg

Fat per serving: 2.02 g

Saturated fat per serving: 0.27 g

Protein per serving: 6.21 g

Sodium per serving: 226.64 mg

Cholesterol per serving: 0.00 g


  1. Cut sweet potato into 1/2-inch thick wedges, chop onion finely, slice eggplant and tomato along with sweet green pepper after de-seeding it. Preheat oven to 450*F.
  2. Line large jelly-roll pan with foil, coat with a layer of non-sticking cooking spray. Arrange sweet potatoes, eggplant, tomato, sweet pepper and onion in pan, coating lightly with cooking spray.
  3. Sprinkle salt, black pepper and cayenne pepper, toss to mix. Bake for 20-30 minutes or until vegetables are tender.
  4. Meanwhile, place quinoa in a strainer and rinse well. Coat a medium saucepan with cooking spray then heat over medium flame.
  5. Add garlic, thyme and marjoram, saute for 1-2 minutes. Add quinoa, cook while stirring for 2-3 minutes. Pour water into the pan and bring to boil over high heat.
  6. Then reduce heat to low. Cover and let simmer for 15-20 minutes or until water is absorbed. (Quinoa will get slightly translucent.)
  7. Transfer into a large glass bowl, add vegetables and mix gently. Serve warm!

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