If you’re on the lookout for a nourishing, colorful, and delicious meal that packs a punch of flavor, look no further than this vibrant dish of Quinoa With Roasted Vegetables. This recipe is a delightful medley of earthy quinoa paired with perfectly roasted vegetables, making it not only a feast for the eyes but also a powerhouse of nutrients. Whether you’re meal prepping for the week or looking for a quick weeknight dinner, this dish is sure to become a favorite.
Why Cooks Rave About It
Cooks everywhere are enamored with Quinoa With Roasted Vegetables for several reasons. First, it’s incredibly versatile—feel free to swap in seasonal vegetables or your personal favorites. The combination of roasted veggies and fluffy quinoa creates a satisfying texture that will leave you feeling full yet light. Moreover, this dish is packed with protein, fiber, and antioxidants, making it a healthy choice for lunch or dinner. The hint of fresh basil and the sprinkle of Parmesan elevate the flavors, turning a simple recipe into something extraordinary.
The Essentials
To create this delicious Quinoa With Roasted Vegetables, you’ll need the following ingredients:
- 1 zucchini – cut into thin strips
- 1 red bell pepper – cored, seeded, and cut into thin strips
- 1 onion – cut in half then into thin slices
- 1/2 teaspoon black pepper
- Sea salt – to taste
- 2 tablespoons extra virgin olive oil
- 1 cup white quinoa – dry
- 2 cups vegetable broth – or chicken broth, fat-free, low-sodium
- 1/4 cup fresh basil – chopped
- 8 grape tomatoes – sliced in half lengthwise
- 1/4 cup Parmesan cheese – grated, fat-free
Prep & Cook Tools
To make your cooking experience smooth, gather the following tools:
- Cutting Board: For chopping your vegetables.
- Knife: A sharp knife will make slicing easier.
- Baking Sheet: To roast your veggies; line with parchment paper for easy cleanup.
- Medium Pot: For cooking the quinoa.
- Large Mixing Bowl: To combine the roasted vegetables and quinoa.
Quinoa With Roasted Vegetables: How It’s Done
Creating this flavorful Quinoa With Roasted Vegetables is straightforward. Follow these steps to bring your dish to life!
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature will help your vegetables caramelize beautifully.
Step 2: Prepare the Vegetables
In a large mixing bowl, add the zucchini, red bell pepper, and onion. Drizzle with the extra virgin olive oil, and season with black pepper and sea salt to taste. Toss everything together until the vegetables are well coated.
Step 3: Roast the Vegetables
Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
Step 4: Cook the Quinoa
While the vegetables are roasting, rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Step 5: Combine Everything
Once the veggies are out of the oven and the quinoa is cooked, transfer the quinoa to a large mixing bowl. Add the roasted vegetables, fresh basil, and halved grape tomatoes. Toss everything gently to combine.
Step 6: Serve and Enjoy
To finish, sprinkle the grated Parmesan cheese over the top and serve warm. This Quinoa With Roasted Vegetables is perfect as a standalone dish or as a side to your favorite protein.
Ingredient Swaps & Substitutions
If you’re looking to customize this recipe, here are some ingredient swaps you can consider:
- Quinoa: Try using farro or couscous for a different texture.
- Vegetables: Substitute with seasonal veggies like asparagus or carrots.
- Parmesan: Nutritional yeast can be used for a dairy-free alternative.
- Broth: Use any broth of your choice, such as mushroom or beef broth.
Steer Clear of These
While cooking your Quinoa With Roasted Vegetables, here are a few things to avoid:
- Overcooking the quinoa; it should be fluffy, not mushy.
- Using too much oil, which can make the dish greasy.
- Skipping the seasoning; a little salt and pepper can elevate the flavors significantly.
- Not letting the roasted vegetables cool slightly before mixing; this helps retain their texture.
Storage Pro Tips
To keep your Quinoa With Roasted Vegetables fresh and tasty, consider the following storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop, adding a splash of broth to rehydrate.
- For longer storage, freeze the dish in individual portions for up to 3 months.
FAQ
Can I use other types of quinoa?
Absolutely! While white quinoa is used in this recipe, red or black quinoa can also add a unique flavor and color to your dish.
What can I serve with Quinoa With Roasted Vegetables?
This dish pairs beautifully with grilled chicken, baked fish, or even as a filling for wraps. Try it alongside Cheesy Chicken Enchilada Quinoa for a hearty meal.
Can I make this dish vegan?
Yes! Simply omit the Parmesan cheese or replace it with a dairy-free alternative like nutritional yeast for a vegan version of Quinoa With Roasted Vegetables.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe a safe choice for those with gluten sensitivities.
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Bring It to the Table
This Quinoa With Roasted Vegetables is not just a dish; it’s a celebration of flavors and colors that can brighten up any meal. Perfect for meal prep, family dinners, or even a casual gathering with friends, it’s a nutritious option that everyone will love. Enjoy the satisfying crunch of roasted veggies paired with the fluffy goodness of quinoa, topped off with fresh basil and a sprinkle of cheese. Dive into this delightful recipe, and watch it become a staple in your culinary repertoire!
Quinoa With Roasted Vegetables
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 425°F (220°C). This high temperature will help your vegetables caramelize beautifully.
- Step 2: In a large mixing bowl, add the zucchini, red bell pepper, and onion. Drizzle with the extra virgin olive oil, and season with black pepper and sea salt to taste. Toss everything together until the vegetables are well coated.
- Step 3: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
- Step 4: While the vegetables are roasting, rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Step 5: Once the veggies are out of the oven and the quinoa is cooked, transfer the quinoa to a large mixing bowl. Add the roasted vegetables, fresh basil, and halved grape tomatoes. Toss everything gently to combine.
- Step 6: To finish, sprinkle the grated Parmesan cheese over the top and serve warm. This Quinoa With Roasted Vegetables is perfect as a standalone dish or as a side to your favorite protein.
Notes
- Feel free to swap in seasonal vegetables for a personal touch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a vegan option, omit the Parmesan or use nutritional yeast.
