Roasting vegetables is a great way to bring out their natural flavors and add a slight caramelization. When combined with protein-rich quinoa, it creates a well-rounded and nutritious meal. This recipe is also incredibly versatile, as you can use any vegetables you have on hand. Let’s dive into the ingredients and steps to make this delicious dish.
– 2 cups of mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli)
– 1 cup of quinoa
– 2 tablespoons of olive oil
– 1 teaspoon of minced garlic
– 1 teaspoon of dried herbs (such as thyme or rosemary)
– Salt and pepper to taste
Step 1: Preparing the Vegetables
Start by preheating your oven to 400°F (200°C). Wash and chop your vegetables into bite-sized pieces. It’s essential to choose a variety of colors to ensure you’re getting a wide range of nutrients. Toss the vegetables in olive oil, minced garlic, dried herbs, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.
Step 2: Roasting the Vegetables
Place the baking sheet in the preheated oven and allow the vegetables to roast for approximately 20-25 minutes or until they are tender and slightly golden brown. Make sure to stir the vegetables halfway through the cooking time to ensure even roasting.
Step 3: Cooking the Quinoa
While the vegetables are roasting, rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, bring 2 cups of water to a boil and add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and set aside.
Step 4: Assembly
Once the vegetables and quinoa are cooked, it’s time to combine them to create a wholesome and satisfying meal. In a large bowl, mix the roasted vegetables and quinoa together. Make sure to adjust the seasoning according to your taste preferences. You can add a squeeze of lemon juice or a sprinkle of fresh herbs for an extra burst of freshness.
Serve your roasted vegetables with quinoa as a standalone dish or as a side to grilled chicken or tofu. It’s a perfect option for a packed lunch or a light dinner. This recipe is also great for meal prepping, as it can be stored in the refrigerator for up to 4 days.