Cumin Spiced Quinoa with Vegetables
- Prep Time: 15 minutes
- Cook Time: 20 - 25 minutes
- Course: Side Dish
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 1 tablespoon flour
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt teaspoon pepper
- 1 cup whole grain quinoa
- 1 medium zucchini, cut in half lengthwise, then cut in inch slices
- 1 small orange bell pepper, cut in inch chunks
- 1 small red bell pepper, cut in inch chunks
- 1 small red onion, sliced and cut in inch chunks
- 1 cup grape tomatoes, cut in half
- 1 cup peeled baby carrots, cut in half crosswise
- 2 1/2 cups unsalted vegetable stock or broth cup chopped
- fresh basil, chopped fresh cilantro, and toasted pine nuts (optional)
Directions
Step 1
PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
Step 2
ADD flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
Step 3
MICROWAVE vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
Step 4
CLOSE bag with nylon tie. Cut six -inch slits in top of bag near tie. Tuck ends of bag in pan
Step 5
BAKE 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.
To Toast Pine Nuts
To toast pine nuts, place in a dry skillet over medium-low heat, stirring frequently. Remove quickly from heat when browned, as they will burn easily.
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