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Quinoa with Roasted Vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A healthy and flavorful dish combining roasted vegetables with protein-rich quinoa, perfect for a nutritious meal.

Ingredients

Vegetables

  • 2 tablespoons olive oil (for roasting)
  • 1 zucchini zucchini (sliced into small chunks)
  • 1 medium red onion (chopped)
  • 1 –2 bell peppers (red, green, or yellow, chopped)
  • 2 –3 garlic cloves (finely minced)

Tomatoes

  • to taste chopped or whole cherry tomatoes

Quinoa

  • 400–500 grams raw quinoa (or cooked quinoa)
  • to taste salt
  • to taste pepper

Spices of choice

  • optional vegetable stock or water (for cooking quinoa)

Optional toppings

  • optional melted butter, cheese, lemon juice (for serving)

Instructions 

  • Preheat oven to 420°F (215°C). Mix minced garlic with olive oil and set aside.
  • Line a baking sheet with parchment. Toss chopped vegetables with garlic-oil mixture, salt, pepper, and spices. Roast for 25 minutes, rotating every 10 minutes.
  • If using pre-cooked quinoa, reheat briefly. To cook from scratch, rinse quinoa, boil with water or stock (200 ml per 100 g), add salt and spices, then simmer for 15 minutes until liquid is absorbed.
  • Combine warm quinoa with roasted vegetables. Toss gently.
  • Top with optional butter, cheese, and a splash of lemon juice before serving.

Notes

For extra flavor, add your favorite herbs or spices.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Quinoa, Vegetables