Roasted Vegetable Quinoa

Plant Based

Jul 26

Here is my recipe for a delicious roasted vegetable quinoa. It is full of yummy flavors and packed with nutrients. I created this dish in a time of needing to feel nourished. Try using different vegetables depending on whats left in your fridge or what you are craving. Play around with what spices and herbs you use. You cant go wrong with adding extra vegetables to this dish!

Roasted Vegetable Quinoa

Serves 6-8

Prep time: 15 mins

Cook Time: 35 mins

Total time: 50 mins

INGREDIENTS

Vegetables

1 bell pepper, large dice
1 red onion, large dice
3 zucchinis, diagonal slice, ¼ inch
6-8 rainbow carrots, diagonal slice, ¼ inch
4 tbsp evoo
2 tsp cumin powder
Salt + pepper to taste

Quinoa

1 bay leaf
2 cups quinoa
3 ½ cups vegetable or chicken broth
1 tsp salt
1 tsp pepper

Toppings

1 bunch parsley, roughly chopped
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp maldon flaky salt

INSTRUCTIONS

Preheat the oven to 400°F, line a baking sheet with parchment paper.
Wash and dry your veggies. Slice each vegetable according to size in the ingredients list.
Drizzle your baking sheet with olive oil. Place vegetables on a baking sheet and top with cumin, salt, and pepper. Mix the vegetables around by hand to make sure each vegetable is coated with olive oil and spices.
Place the tray in the oven and set a timer for 20-25 minutes.
Preheat a medium pot over medium/high heat , add in a tbsp of olive oil, your quinoa, salt, pepper, and bay leaf. Toast your quinoa for 2 -3 minutes then add in your broth. Bring your broth to a boil, next reduce heat to simmer and cover with lid. Simmer your quinoa for 15 minutes.
Once your quinoa is done, turn off the heat and remove the bay leaf. Let the quinoa sit for 10 minutes before fluffing with a fork.
When vegetables are done combine your quinoa and veggies in a baking dish.
Turn your oven to broil, top your dish with nutritional yeast and a dash more olive oil. Place back in the oven on broil for 2-4 minutes. Keep a close eye on the dish so it does not burn.
Garnish with parsley, a dash of lemon juice and a pinch of flaky salt.
Serve immediately while still warm + delicious! Bon Appetit!