vegetables
vegan
roasted
everyday
main course
tender
International
all seasons
Hot
Roasted Vegetables with Quinoa
Difficulty
easy
Time
55m
Price Category
average
Calories
Medium
This recipe is a true vitamin bomb, packed with flavors and nutrients. Crispy roasted vegetables and nutritious quinoa form a perfect pair, making it an ideal choice for a light yet satisfying lunch or dinner. It's quick to prepare and wonderfully versatile with seasonal vegetables. Give it a try and enjoy these healthy, delicious bites!
ingredients
Steps
Prepare Vegetables
Preheat your oven to 200°C (180°C for fan-assisted ovens). Cut the bell peppers, zucchini, eggplant, and red onion into large cubes. Leave the cherry tomatoes whole. Mince or finely chop the garlic.
Roast and Season
In a large bowl, toss the chopped vegetables with olive oil, fresh rosemary and thyme sprigs, salt, and pepper. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Toss them once halfway through cooking.
Cook Quinoa
While the vegetables are roasting, thoroughly rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, bring the vegetable broth and water to a boil. Add the rinsed quinoa, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it rest, covered, for another 5 minutes, then fluff with a fork.
Serve
Serve the roasted vegetables with the freshly cooked quinoa. Garnish with fresh parsley or cilantro, if desired.
Extra Tips
► Don't be afraid to experiment with other vegetables like broccoli, sweet potatoes, or mushrooms.
► Instead of quinoa, you can also prepare this dish with bulgur or brown rice if you fancy something different.
► A squeeze of lemon juice before serving adds an even fresher taste to the dish.
Nutrition
| Per 100g | Per Serving 350g / 12.3 oz | |
|---|---|---|
| Calories | 145 kcal | 508 kcal |
| Protein | 5 g | 17.5 g |
| Fat | 6 g | 21 g |
| Carbohydrate | 18 g | 63 g |
| Fiber | 4 g | 14 g |
| Sugar | 4 g | 14 g |