Oh My Veggies · by Nicole★ 5.0 (1)
Quinoa Risotto
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 21%
CARBS 48G52% OF CAL
7G FIBER35G OTHER7G TOTAL SUGAR
FAT 16G39% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light risotto-style dish made with quinoa, goat cheese, and lemon. Topped with roasted root vegetables for a complete, satisfying vegetarian meal.
mainamericangrain bowl🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium-large sweet potato (cut into 1/2 inch chunks)
- 2 large carrots (peeled and cut into 2-inch sticks)
- 1 large parsnip (peeled and cut into 2-inch sticks)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon olive oil
- 1 large shallot (minced)
- 3 garlic cloves (minced)
- 1 cup uncooked quinoa (rinsed)
- 2 1/2 cups vegetable broth
- 2 ounces goat cheese (crumbled)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 21%
CARBS 48G52% OF CAL
7G FIBER35G OTHER7G TOTAL SUGAR
FAT 16G39% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 818mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 659mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.