Roasted Vegetable and Quinoa
This simple and healthy recipe for Roasted Vegetable and Quinoa is a great way to get your daily dose of vegetables and whole grains. The quinoa is cooked in a flavorful broth, and the roasted vegetables add a touch of sweetness and crunch. This dish is perfect for a weeknight meal or a healthy lunch.
This recipe was inspired by my love of roasted vegetables and my desire to find a healthy and satisfying way to eat more quinoa. I experimented with different combinations of vegetables and seasonings, and I finally settled on this recipe as my favorite. I love the way the roasted vegetables add a touch of sweetness and crunch to the quinoa, and the flavorful broth makes this dish a truly satisfying meal.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
- 1 cup dry red, black, or white Quinoa
- 2 cups water or vegetable broth
- 3 tbsp olive oil
- 1 chopped onion
- 2 chopped bell peppers
- 2 cups of your favourite chopped vegetables (try carrots, celery, broccoli, or green beans!)
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with 2 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast until tender and slightly browned, about 25-30 minutes.
- While the vegetables are in the oven, rinse the Quinoa in a fine mesh sieve for one minute (this will remove the saponins which can make it taste bitter).
- In a medium pot, combine the Quinoa and water or vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until all of the liquid has been absorbed.
- Fluff the Quinoa with a fork and stir in the roasted vegetables. Season to taste with additional salt and pepper, if needed.
Why It Works
- Roasting the vegetables brings out their natural sweetness and intensifies their flavor.
- Cooking the quinoa in a flavorful broth adds depth and richness to the dish.
- The combination of roasted vegetables and quinoa creates a satisfying and balanced meal that is both healthy and delicious.