1. Roasted Vegetable Quinoa
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. In a medium-sized pot, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. Meanwhile, chop the mixed vegetables into bite-sized pieces.
5. In a large bowl, toss the vegetables with olive oil, garlic powder, salt, and pepper.
6. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes or until they are tender and slightly browned.
7. Serve the roasted vegetables over a bed of quinoa and enjoy!
Nutrition:
This recipe serves 4 and each serving contains approximately:
- Calories: 300
- Protein: 10g
- Carbohydrates: 45g
- Fat: 10g
2. Spinach and Mushroom Stuffed Bell Peppers
Ingredients:
- 4 bell peppers
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
4. Add the mushrooms and cook until they release their moisture and start to brown.
5. Stir in the chopped spinach and cook until wilted.
6. Remove the skillet from the heat and stir in the cooked quinoa and half of the shredded mozzarella cheese.
7. Season with salt and pepper to taste.
8. Stuff the bell peppers with the spinach and mushroom mixture and place them in a baking dish.
9. Sprinkle the remaining mozzarella cheese on top of the stuffed peppers.
10. Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
11. Serve hot and enjoy!
Nutrition:
This recipe serves 4 and each serving contains approximately:
- Calories: 250
- Protein: 12g
- Carbohydrates: 30g
- Fat: 10g
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