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Vegetable Quinoa Bake
Source: dLife

Rice style dish with mixed fresh vegetables and quinoa.

Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 243.1
Total Carbs 37.2 g
Dietary Fiber 13.0 g
Sugars 5.2 g
Total Fat 6.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.7 g
Potassium 623.6 mg
Protein 9.3 g
Sodium 223.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 each  medium onions
10 each  fresh mushrooms (med)
1 each  large red bell peppers
1 each  whole jalapeno pepper
1 each  small zucchini
2 each  medium garlic cloves
3 cup  cold water
1 1/2 cup  Quinoa, dry
2 cup  fresh cubed pumpkin
1 cup  kale, chopped
2 tbsp  chopped parsley
0 1/2 tsp  salt
0 1/2 tsp  black pepper
  1. Preheat oven to 400 degrees F.
  2. In a saucepan, heat oil over medium heat, add onion, mushrooms, peppers, zucchini, and garlic. Sauté about 5 to 7 minutes.
  3. Stir in remaining ingredients and bring to a boil.
  4. Transfer mixture to a 9x13-inch casserole dish and cover. Bake until liquid is absorbed (35 to 40 minutes).
  5. Remove from oven and fluff with a fork. Let stand 5 minutes before serving.

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