Quinoa with Roasted Vegetables & Red Pepper Vinaigrette

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Hey ya’ll! I’ve got another fantastic make-ahead lunch for you. To give credit where it is due, my mom has made this dish on multiple occasions (minus the vinaigrette). It is so simple, flavorful, and easy to re-heat…hence the reason I often choose it for a make-ahead lunch. Plus the fiber helps keep me full for the rest of the work day. 🙂

Sorry for the short message. Gotta run. I’m hungry…

Red Quinoa with Roasted Vegetables

Quinoa with Roasted Vegetables & Red Pepper Vinaigrette

Ingredients:

  • 1 cup dry quinoa (I used red quinoa)
  • 4 bell peppers of different colors, diced
  • 10 oz grape tomatoes
  • 4 cloves garlic, minced
  • 2 tsp olive oil
  • 2 tsp balsamic vinegar
  • 4 oz goat cheese
  • 4 tbsp Roasted Red Pepper Vinaigrette (see recipe from this awesome blog: http://kneadtocook.com/roasted-red-pepper-balsamic-vinaigrette/)

Directions:

  1. Preheat oven to 425°
  2. Cook quinoa according to package instructions—1 cup dry quinoa makes about 3 cups cooked.
  3. Arrange bell peppers, grape tomatoes, and garlic on a baking sheet, cover with olive oil and balsamic vinegar, and roast for about 20 minutes.
  4. Pull veggies out of the oven and immediately crumble goat cheese on top so that it melts slightly.
  5. Divide quinoa into 4 separate containers (about ¾ cup per container) and top with ¼ of the vegetable/goat cheese mixture, and 1 tbsp of Roasted Red Pepper Vinaigrette.

Makes: 4 servings Serving Size: 1 container (¾ cup quinoa topped with about 1 cup of mixed veggies and 1 tbsp vinaigrette) Nutrition Facts (per serving):

  • Calories: 308
  • Fat: 12 grams
  • Protein: 12 grams
  • Carbs: 45 grams
  • Fiber: 9 grams

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