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Cumin Spiced Quinoa with Vegetables

  • Prep Time: 15 minutes
  • Cook Time: 20 - 25 minutes
  • Course: Side Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • 1 tablespoon flour
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt teaspoon pepper
  • 1 cup whole grain quinoa
  • 1 medium zucchini, cut in half lengthwise, then cut in inch slices
  • 1 small orange bell pepper, cut in inch chunks
  • 1 small red bell pepper, cut in inch chunks
  • 1 small red onion, sliced and cut in 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 cup chopped
  • fresh basil, chopped fresh cilantro, and toasted pine nuts (optional)


Step 1

PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.

Step 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.

Step 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.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top of bag near tie. Tuck ends of bag in pan

Step 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.

To Toast Pine Nuts

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.

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