1. Rinse the quinoa and place in a large saucepan. Add 2 cups of water. Bring the water to a boil, reduce heat to a simmer, cover, simmer for about 15 minutes.
2. Preheat oven to 400F. Place the red pepper, onions, and garlic on a sheet tray. Toss with olive oil and salt and pepper. Place the cut sweet potato on a separate sheet, toss with olive oil, salt and pepper. Bake the vegetables for 15 minutes, then stir. Bake 15 minutes longer or until golden. Remove from oven and allow to cool. Remove garlic from their skins and slice thinly.
3. Prepare the balsamic vinaigrette.
Combine the cooked quinoa, roasted vegetables, feta and balsamic vinaigrette. Can be served warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1383g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2077 (63%)|
|Amt Per Serving||% DV|
|Total Fat 230.7g||308 %|
|Saturated Fat 140.9g||704 %|
|Monounsaturated Fat 58.6g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 621.6mg||191 %|
|Sodium 5826.1mg||201 %|
|Potassium 3044.6mg||80 %|
|Total Carbohydrate 250g||74 %|
|Dietary Fiber 31.7g||127 %|
|Sugars, other 218.3g|
|Protein 65.3g||93 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3291
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