Keto Quinoa with Roasted Vegetables
Savor the vibrant flavors of this Keto Quinoa with Roasted Vegetables, a nutrient-packed, low-carb twist on a classic quinoa dish. Made with tender cauliflower rice as the base, this recipe features an irresistible medley of roasted zucchini, red and yellow bell peppers, juicy cherry tomatoes, and wilted spinach, all seasoned with aromatic garlic, oregano, and basil. A sprinkling of creamy feta cheese adds the perfect finishing touch, elevating every bite with richness and tang. Quick to prepare and ideal for meal prep, this wholesome dish is gluten-free, keto-friendly, and bursting with colorful goodness. Perfect as a light lunch or satisfying dinner, this recipe is sure to become a staple in your low-carb repertoire!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 1 cup Cherry tomatoes
- 2 cups Spinach
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 0.5 cup Feta cheese
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchini and bell peppers into bite-sized pieces and place them in a large bowl.
Add 2 tablespoons of olive oil, salt, black pepper, oregano, and basil to the bowl. Toss the vegetables to coat them evenly.
Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly golden brown.
While the vegetables are roasting, mince the garlic cloves.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
Add the roasted vegetables, cherry tomatoes, and spinach to the skillet with the cauliflower rice. Cook for an additional 3-4 minutes, allowing the spinach to wilt slightly.
Remove the skillet from the heat and stir in the feta cheese.
Taste and adjust the seasoning if necessary, then serve the Keto Quinoa with Roasted Vegetables warm.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 27.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 556 mg | 43% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2264 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
