Kim's Quinoa with Roasted Vegetables

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filed under Side Dishes

Side Dishes
Serving size: 3/4 cup
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 175 (9% DV)
Fat: 6g (9% DV)
Carbohydrates: 25g (8% DV)
Protein: 6g (11% DV)
Description: A great vegetarian side or main dish with lots of vegetables and quinoa.
Ingredients:  Makes 6 servings (4-1/2 cups)
1  lb.
2  teaspoons
2  teaspoons
3  teaspoons
3  teaspoons
1  teaspoon
2  teaspoons
2  tablespoons
3/4  cup

Tip: For nutritional information on all the ingredients in Kim's Quinoa with Roasted Vegetables just click on each ingredient name. Then adjust the serving size for any Kim's Quinoa with Roasted Vegetables ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Chop vegetables into about 1 1/2 to 2 inch pieces. Don't chop them too small or they'll burn.
Spread vegetables over a sheet pan lined with parchment or foil and season with 1 tsp onion powder, 1 tsp garlic power, 2 tsp salt, 2 tsp black pepper, and the red pepper flakes.
Drizzled with olive oil. Toss until all vegetables are well coated with oil and spices.
Put in middle to upper half of over; cook for 40 minutes or until vegetables are well-browned and shriveled.
After about 20 minutes of vegetable cooking, make quinoa according to directions with dry quinoa and 1 2/3 cup of water mixed with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp of pepper, and 2 tsp dried parsley added to the water and quinoa at the beginning of cooking.
When quinoa and vegetables are ready, combine all the vegetables and quinoa.
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