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Roasted Vegetable Quinoa

Lori Lange
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

1

large red bell pepper, seeded and chopped

1

medium to large zucchini, chopped

1

large carrot, peeled and chopped

1

large shallot, peeled and chopped

1 tbsp

olive oil

Kosher salt and freshly ground black pepper

1 cup

Tri-color Quinoa

2 cups

fat-free chicken or vegetable broth

1 can

garbanzo beans, drained and rinsed

2 tbsp

freshly squeezed lemon juice

1 1/2 tbsp

red wine vinegar

1 tbsp

extra-virgin olive oil

1/2 tsp

oregano

Kosher salt and freshly ground pepper,