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Quinoa with Roasted Veggies

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


  • 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


  • 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.