Quinoa and Roasted Vegetable Stir-Fry

This quinoa and roasted vegetable stir-fry is a quick and easy weeknight meal that's packed with flavor. The roasted vegetables add a sweet and smoky flavor to the dish, while the quinoa provides a hearty and filling base. This dish is also a great way to use up any leftover vegetables you have on hand.

I first came up with this recipe when I was looking for a quick and easy weeknight meal that I could make with ingredients I already had on hand. I had some leftover quinoa and roasted vegetables, and I thought, why not combine them into a stir-fry? The result was a delicious and satisfying meal that I've been making ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup quinoa
• 1.5 cups vegetable broth
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1/2 cup red onion, thinly sliced

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss vegetables with olive oil, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, cook the quinoa according to the package directions.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add the roasted vegetables to the skillet and cook for 5-7 minutes, or until heated through.
7. Stir in the cooked quinoa.
8. Season with salt and pepper to taste.

Why It Works

• The roasted vegetables add a sweet and smoky flavor to the dish.
• The quinoa provides a hearty and filling base.
• This dish is a great way to use up any leftover vegetables you have on hand.