recipes-hugo/content/bowls/quinoa-with-roasted-veggies.md

id	title	desc	updated	created
q0fq4edogcysgo1r1ewpvjo	Quinoa with Roasted Veggies		1665255091700	1649038341620

• Servings:
• Calories:
• Protein:
• Fiber:

Ingredients

• 1lbs white Quinoa
• 4 cups of water
• 6 Tbsp veggie broth
• 2 Tbsp minced garlic
• A bundle of beets (golden is preferred, otherwise it may dye all the other veggies red)
• 3 carrots
• 10oz grape tomatoes
• 2 onions
• 5oz spinach

Instructions

• Pre-heat oven to 425°F
• Rinse quinoa.
• Sauté the quinoa with 2Tbsp of canola oil and the garlic for a few minutes
• Add the water and veggie broth, cook for 5 minutes in the instant pot.
• Dice carrots and beets, slice onions and separate layers, slice tomatoes in half.
• Bake all veggies, spread out on a baking sheet. 20 to 25 minutes, stirring midway through.
• Before taking the veggies out, throw the spinach onto the tray and bake for 1 or 2 more minutes.

Serve the quinoa topped with veggies.

Notes