Cumin Spiced Quinoa with Vegetables

A crop of fresh veggies make this herb-accented quinoa a great way to lighten up your plate without missing a bit of flavor. Recipe courtesy of Reynolds.

  • Prep Time 15 min
  • Total Time 27 min
  • Servings 4


Reynolds® Oven Bag, Large Size
tablespoon flour
teaspoons ground cumin
teaspoon garlic powder
teaspoon salt
teaspoon pepper
cup whole grain quinoa
medium zucchini, cut in half lengthwise, then cut in 3/4 inch slices
small orange bell pepper, cut in 3/4 inch chunks
small red bell pepper, cut in 3/4 inch chunks
small red onion, sliced and cut in 3/4 inch chunks
cup grape tomatoes, cut in half
cup peeled baby carrots, cut in half crosswise
2 1/2
cups unsalted vegetable stock or broth
cup chopped fresh basil, chopped fresh cilantro, and toasted pine nuts (optional)

  • 1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch pan.
  • 2 Add flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
  • 3 Microwave vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
  • 4 Close bag with nylon tie. Cut six 1/2-inch slits in top of bag near tie. Tuck ends of bag in pan.
  • 5 Bake 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.

Expert Tips

Reynolds® Oven Bag Tips: • To toast pine nuts, place in a dry skillet over medium-low heat, stirring frequently. Remove quickly from heat when browned, as they will burn easily.