Herbed Quinoa with Roasted Vegetables
A nutritious quinoa dish with roasted seasonal vegetables and fresh herbs.
Nutrition per serving
Estimated values per serving.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups water
- 1 medium zucchini (sliced)
- 1 medium red bell pepper (sliced)
- 1 small eggplant (cubed)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh)
- 2 tablespoons parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Method
- 1
Preheat oven to 400°F (200°C).
- 2
Toss zucchini, bell pepper, and eggplant with olive oil, salt, and pepper.
- 3
Roast vegetables for 25 minutes, stirring halfway.
- 4
Meanwhile, cook quinoa in water until fluffy, about 15 minutes.
- 5
Combine quinoa, roasted vegetables, lemon juice, and parsley.
- 6
Serve warm.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.