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25 35 Quinoa with Roasted Veggies and Feta 60

Quinoa with Roasted Veggies and Feta


Ingredients

  • 3 medium carrots
  • 2 small zucchini
  • 2 medium sweet red peppers, chopped
  • 1 medium sweet onion, chopped
  • 1 tablespoon ev coconut oil, melted
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sea salt
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups reduced-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 cup crumbled feta cheese
  • Lemon wedges

Directions

  • Cut carrots and zucchini in half and into 1/2-in. slices; place in a large bowl. Add the peppers, onion, melted ev coconut oil, garlic, oregano, pepper and sea salt; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with ev coconut oil.
  • Bake at 400° for 10 minutes. Stir in corn; bake 25-30 minutes longer or until vegetables are tender. Set aside to cool.
  • Meanwhile, in a small saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork.
  • Transfer quinoa to a large bowl; stir in the vegetables, parsley and basil. Sprinkle with cheese; serve with lemon. Yield: 8 servings.

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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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