Quinoa With Roasted Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy quinoa tossed with roasted sweet potatoes, Brussels sprouts, and dried cranberries, then drizzled with a citrusy mustard dressing. A hearty vegetarian main course that works for any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa (or 2.5 cups cooked quinoa)
- 1 medium sweet potato (diced into cubes)
- 1.5 tablespoons olive oil
- A pinch of salt
- 0.5 lb Brussels sprouts (quartered (250 grams.))
- ½ red onion (sliced)
- 1 tablespoon olive oil (and salt)
- ¼ cup dried cranberries (diced)
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ground coriander seed powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- A pinch of pepper
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons orange juice
- 1 teaspoon sesame oil
- ½ teaspoon mustard
- Garnish: roasted
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 725mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 78mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 725MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.