Roasted Vegetable and Quinoa Stir-Fry

This roasted vegetable and quinoa stir-fry is a quick and easy weeknight meal that's packed with flavor and nutrients. The roasted vegetables add a smoky depth of flavor, while the quinoa provides a hearty and filling base. This dish is also a great way to use up leftover roasted vegetables, so it's a great way to reduce food waste.

This recipe was inspired by a dish I had at a local restaurant. I was so impressed by the flavor and texture of the roasted vegetables, and I knew I had to recreate it at home. I experimented with different combinations of vegetables and grains, and I finally came up with this recipe. It's a simple dish to make, but it's packed with flavor and nutrients. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted broccoli florets
• 1 cup roasted bell peppers
• 1 cup roasted zucchini
• 1/2 cup chopped onion
• 1/4 cup chopped carrots
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add the onion and carrots and cook until softened, about 5 minutes.
3. Add the roasted vegetables and quinoa and cook until heated through, about 5 minutes more.
4. Season with salt and pepper to taste.
5. Serve immediately.

Why It Works

• The roasted vegetables add a smoky depth of flavor to the dish.
• The quinoa provides a hearty and filling base.
• This dish is a great way to use up leftover roasted vegetables.
• This dish is quick and easy to make, making it a great weeknight meal.