One-Pan Quinoa and Roasted Vegetable Medley

While I am on a less restrictive diet of “eat more protein,” I cook for someone who is trying to be good and stay on the
Haylie Pomroy diet. Side dishes are probably my weak spot when it comes to cooking, so I’ve been trying to come up with more grain-based side dishes for us.

Quinoa is a nice, easy to cook grain, and doesn’t get used enough in my opinion. This one-pot quinoa casserole is Haylie Pomroy phase 1 compliant and an all around tasty side dish regardless of if you are on a diet, or just trying to eat clean.

As for assembly and cooking, it doesn’t get much easier than this. Chop up your zucchini and onion, dump your quinoa, tomatoes, and spices into a small casserole dish and mix. Top with the zucchini and onion, cover and bake. In about half an hour it should be ready to serve!

Primary Ingredients:

• Quinoa
• Broth
• Tomatoes
• Zuchinni
• Onion
• Cumin
• Paprika

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One-Pan Quinoa and Roasted Vegetable Medley

Haylie Pomroy phase 1 diet compliant one-pot quinoa side dish that is ready in less than half an hour.

Course Side Dishes

Cuisine American

Keyword Haylie Pomroy

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Ingredients

• 1/2 cup quinoa dry, rinsed
• 3/4 cup water or veggie broth
• 1/2 cup canned tomatoes diced or crushed (no sugar added)
• 1/2 zucchini diced (about 1 cup)
• 1/2 cup onion diced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika optional, for flavor
• 1-2 tbsp Fresh parsley chopped
• Salt and pepper to taste
• 1 tsp Lemon juice optional

Instructions

• Preheat your oven to 400°F (200°C).
• In a small oven-safe skillet or baking dish, mix the rinsed quinoa with 3/4 cup water or broth. Stir in the 1/2 cup canned tomatoes (with a bit of their juice), cumin, smoked paprika (if using), salt, and pepper.
• Spread the diced zucchini and onion evenly over the quinoa-tomato mixture. The veggies will roast while the quinoa cooks below, absorbing the tomato flavor.
• Cover tightly with foil (or a lid) and bake for 25-30 minutes. Check at 25 minutes—quinoa should be fluffy and liquid absorbed. If it’s too wet, uncover and bake 5 more minutes.
• Remove from the oven, fluff with a fork to combine the roasted veggies and quinoa, and sprinkle with fresh parsley. Add a squeeze of lemon juice if desired.
• Split between two plates and serve warm.