Quinoa with roasted vegetables is a nutritious, satisfying, & perfect meal for a diet. It’s important to know that quinoa is rich in protein and fiber, while roasted vegetables are low in calories and full of vitamins & minerals. Here is a delicious & healthy recipe for you.
Quinoa with Roasted Vegetables
Quinoa with roasted vegetables is a nutritious, satisfying, and perfect meal for a diet.
Ingredients
- For the Quinoa & Vegetables:
- Quinoa: 1 cup
- Water: 2 cups
- Salt: a pinch
- Eggplant: 1 medium, cubed
- Zucchini: 1 medium, sliced
- Bell pepper: 1 medium, sliced
- Red onion: 1 medium, quartered
- Broccoli: 1 cup cut into small florets
- Garlic: 3 cloves minced
- Olive oil: 2 tablespoons extra virgin
- Oregano: 1 teaspoon dried
- Paprika: ½ teaspoon
- Chili flakes: a pinch
- Salt: to taste
- Black pepper: to taste
- For the Dressing Optional:
- Lemon juice: 2 tablespoons fresh
- Balsamic vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Parsley: a pinch chopped
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
- In a medium pot, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes, or until the liquid is absorbed.
- Remove the pot from the heat and let the quinoa sit, covered, for an additional 5 minutes.
- While the quinoa cooks, cut all the vegetables into evenly sized pieces.
- In a large bowl, toss the chopped vegetables with the minced garlic, olive oil, oregano, paprika, chili flakes, salt, and black pepper. Mix well until the vegetables are evenly coated.
- Preheat your oven's broiler (or grill). Spread the seasoned vegetables on a baking tray and place them under the broiler. Roast for 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- For the optional dressing, whisk together the lemon juice, balsamic vinegar, and Dijon mustard in a small bowl. Stir in the chopped parsley.
- To serve, place a portion of the cooked quinoa on a plate, top with the roasted vegetables, and drizzle with the dressing. Serve immediately.
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