Choosing Chia · by Jessica Hoffman★ 5.0
Roasted Vegetable Quinoa
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 23%
CARBS 42G51% OF CAL
7G FIBER26G OTHER9G TOTAL SUGAR
FAT 14G37% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables tossed with quinoa, herbs, cheese and lemon dressing. Packed with flavor and eaten warm or cold.
sideamericansaladgrain bowl🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa, uncooked
- 1 pint cherry tomatoes (about 300 g)
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 large red onion, chopped
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- Juice of 1/2 lemon
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 23%
CARBS 42G51% OF CAL
7G FIBER26G OTHER9G TOTAL SUGAR
FAT 14G37% OF CAL
4G SAT10G 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
- 451mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 147mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.