Quick and Easy Roasted Broccoli and Peppers with Quinoa

October 22, 2017


As a kid, I could't stand broccoli, but I've grown to love it as an adult.  Broccoli is packed with disease-fighting nutrients, including fiber, vitamin C, vitamin K, and iron.  I'm almost completely vegetarian, so I'm always looking to pump up the protein in everything I eat.  Lucky for me I now like broccoli because it contains more protein than a lot of other vegetables.  


Roasting veggies is my favorite way to prepare them.  It just brings out so much flavor! Here is a quick and easy (yummy too!) recipe with roasted broccoli.





1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced

1 red pepper, chopped

2 tablespoons extra-virgin olive oil

3 cloves garlic, sliced

Sea salt and ground pepper

2 cups vegetable broth

1 cup quinoa, rinsed

8 oz pesto

8.5 oz sun dried tomatoes, chopped

8 oz fresh mozzarella, chopped



Preheat oven to 450 degrees F.


Toss the broccoli and peppers with the olive oil, garlic, salt, and pepper on a baking sheet.  Spread them out and then roast for about 20.  The broccoli should be crisp on the edges.


While the vegetables are roasting, bring the vegetable broth to a boil.  Stir in the quinoa, then turn the heat down low.  Cover and simmer until all the broth is absorbed, about 15 minutes.  Use a fork to fluff, then add in the pesto and tomatoes.  


Add the quinoa to a bowl.  Top with the roasted veggies and top with mozzarella.





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© 2018 Randi Carodine

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