A flavorful and nutritious Roasted Vegetable Quinoa Pilaf that makes a perfect main or side dish.
Roasted Vegetable Quinoa Pilaf
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
- In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed.
- Preheat the oven to 400°F (200°C). Place diced bell peppers, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil, minced garlic, dried thyme, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
- Once the quinoa and vegetables are ready, combine them in a large mixing bowl. Toss gently to mix.
- Garnish with fresh parsley and serve warm. Enjoy your flavorful Roasted Vegetable Quinoa Pilaf!
Total Time: 45 minutes
Nutritional Information: (Per serving) Calories: 240 | Fat: 8g | Carbohydrates: 35g | Fiber: 6g | Protein: 9g