| 13 | 40 | 297 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 1 cup | Quinoa, cooked (as per package directions) |
| 1 cup | Baby spinach |
| 1/2 medium | Red onion (sliced) |
| 1/2 medium pepper(s) | Red bell pepper (sliced) |
| 1/4 squash | Delicata squash (sliced) |
| 1/2 medium | Zucchini (sliced) |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp minced | Ginger root |
| 2 clove(s) | Garlic (finely chopped) |
| 2 tbsp | Soy sauce, tamari |
| 1/2 cup | Frozen green peas (thawed) |
| 2 stalk(s) | Green onion (finely chopped) |
| 1 dash | Red pepper flakes (optional) |
1. Heat oven 425 F.
2 Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces.
3. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
4. Heat oil in a large pan over a medium-high heat. Add ginger and garlic to the pan and cook, stirring, for 30 seconds.
5. Add cooked quinoa, tamari and peas and stir, cooking for 2 minutes. Add spinach and other roasted vegetables and cook for another 2 minutes.
6. Fill bowls with fried quinoa and top with scallions and red pepper flakes.
Serve and enjoy!
Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body!
| Grain | 1.4 |
| Meat Alternative | 0.3 |
| Vegetables | 4.2 |
