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Cumin Spiced Quinoa with Vegetables
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Prep Time:
15 minutes
Total Time:
27 minutes
Fresh herb quinoa with veggies, light and flavorful. Recipe by Reynolds.
Ingredients:
  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole grain quinoa
  • 1 medium zucchini, cut in half lengthwise, then cut in 3/4 inch slices
  • 1 small orange bell pepper, cut in 3/4 inch chunks
  • 1 small red bell pepper, cut in 3/4 inch chunks
  • 1 small red onion, sliced and cut in 3/4 inch chunks
  • 1 cup grape tomatoes, cut in half
  • 1 cup peeled baby carrots, cut in half crosswise
  • 2 1/2 cups unsalted vegetable stock or broth
  • 1/4 cup chopped fresh basil, chopped fresh cilantro, and toasted pine nuts (optional)
Instructions:
  • Preheat your oven to 400°F, then set a Reynolds® Oven Bag in a 13x9x2-inch pan.
  • Combine flour, cumin, garlic powder, salt, and pepper in an oven bag, gently squeezing to blend. Add quinoa and vegetables, turning the bag several times to mix everything together. Arrange ingredients evenly in the bag, then fold down the opening twice to keep it open. Set aside for further preparation.
  • Microwave vegetable stock for 4 minutes in a microwave-safe bowl until very hot. Pour or ladle over vegetables and gently unfold bag opening.
  • Secure the bag with a nylon tie, then make six half-inch slits near the tie on the top of the bag. Tuck the ends of the bag into the pan.
  • Bake for 20 to 25 minutes until vegetables are tender and quinoa is soft. Allow it to rest for 5 minutes, then gently open the bag and stir in fresh herbs and pine nuts for extra flavor. Season with more salt and pepper to taste.

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