Quinoa with Roasted Beets and Thyme Vinaigrette
This quinoa and roasted beets bowl is packed with savory flavor. Make it vegan by omitting the cheese and add olives.
Source: Better Homes and Gardens
Credit: Jason Donnelly
Make It Vegan
Omit the cheese. If desired, substitute 1/3 cup sliced pitted kalamata olives for the cheese.
364 calories; fat 19g; cholesterol 13mg; saturated fat 2g; carbohydrates 38g; mono fat 8g; poly fat 5g; insoluble fiber 6g; sugars 7g; protein 11g; vitamin a 97.2IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 169.3mcg; sodium 521mg; potassium 548mg; calcium 50.5mg; iron 2.9mg.