Quinoa With Roasted Vegetables
If you’re looking for a wholesome, vibrant meal that’s easy to prepare and packed with flavor, then Quinoa With Roasted Vegetables is your answer. This delightful dish not only satisfies your hunger but also makes you feel good about what you’re putting into your body. It’s a colorful medley of textures and tastes, combining the nutty goodness of quinoa with the earthy flavors of roasted vegetables. Whether you’re prepping for a busy week ahead or hosting a cozy gathering, this recipe is sure to impress.
What Makes This Recipe Special
What sets Quinoa With Roasted Vegetables apart is its simplicity and versatility. It’s a dish that can be adapted to include whatever vegetables you have on hand. The quinoa serves as a nutritious base, rich in protein and fiber, while the roasted vegetables bring depth and a hint of sweetness. A dash of toasted sesame oil, garlic, and ginger adds an Asian flair that elevates the dish into something truly special. Plus, it’s gluten-free and can easily be made vegan by omitting the eggs.
Ingredient Checklist
- 1 tablespoon toasted sesame oil or coconut oil
- 1 to 2 garlic cloves, minced
- 3 to 4 cups cooked quinoa, chilled
- 1 (16-ounce) bag organic frozen mixed vegetables
- 2 large organic eggs
- 2 to 3 tablespoons gluten-free soy sauce
- 1/2 teaspoon ground ginger
Equipment at a Glance
- Large skillet: For sautéing the garlic and vegetables.
- Cooking pot: To prepare the quinoa if not already cooked.
- Spatula: For stirring and mixing the ingredients.
- Measuring spoons: To accurately measure your ingredients.
- Serving bowls: For serving this delightful dish.
Quinoa With Roasted Vegetables: How It’s Done
Step 1: Cook the Quinoa
Start by rinsing 1 cup of quinoa under cold water. In a cooking pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Once done, fluff it with a fork and let it chill.
Step 2: Prepare the Vegetables
While the quinoa is cooking, preheat your oven to 400°F (200°C). Spread the frozen mixed vegetables on a baking sheet, drizzle with a bit of oil, and season with salt and pepper. Roast them in the oven for about 20 minutes or until they’re tender and slightly caramelized.
Step 3: Sauté the Garlic
In a large skillet, heat the toasted sesame oil or coconut oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn it!
Step 4: Combine Ingredients
Once the garlic is fragrant, add in the chilled quinoa and the roasted vegetables. Stir to combine everything evenly, allowing the flavors to meld together.
Step 5: Add the Eggs
Push the quinoa and vegetable mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked. Once cooked, mix the eggs into the quinoa and vegetables.
Step 6: Season and Serve
Drizzle the gluten-free soy sauce and sprinkle ground ginger over the quinoa mixture. Stir to ensure everything is evenly seasoned. Serve warm in bowls, garnished with additional sesame seeds or green onions if desired.
If You’re Out Of…
- Toasted sesame oil: Use olive oil or avocado oil instead.
- Frozen mixed vegetables: Fresh seasonal vegetables work wonderfully!
- Gluten-free soy sauce: Tamari sauce is a great substitute.
- Ground ginger: Fresh ginger can be grated for a stronger flavor.
Troubleshooting Tips
If your quinoa turns out too mushy, it may have been overcooked or used too much water. Next time, try reducing the water or cooking time. If the vegetables are soggy, ensure to roast them until crisp and golden. For a drier, more separated quinoa, let it cool completely before mixing with other ingredients.
Make-Ahead & Storage
Quinoa With Roasted Vegetables can be made ahead of time and stored in the refrigerator for up to 4 days. To reheat, simply microwave or warm it in a skillet over medium heat. You can also freeze the dish for up to a month. To thaw, simply place it in the refrigerator overnight before reheating.
Common Qs About Quinoa With Roasted Vegetables
Can I use different vegetables?
Absolutely! This recipe is incredibly versatile. Feel free to use any vegetables you love or have on hand, such as bell peppers, zucchini, or broccoli.
Is this dish vegan-friendly?
Yes, you can easily make this dish vegan by omitting the eggs or replacing them with a scrambled tofu option.
What can I serve with this dish?
This Quinoa With Roasted Vegetables can be enjoyed on its own or served alongside grilled chicken, tofu, or a fresh salad for a complete meal.
How do I know when the quinoa is cooked?
The quinoa is cooked when it has absorbed all the water, and the grains appear to have sprouted little tails. It should be light and fluffy when fluffed with a fork.
Similar Recipes
- Mediterranean Quinoa Salad
- Roasted Vegetable Buddha Bowl
- Spicy Quinoa Stir-Fry
- Quinoa and Black Bean Tacos
Final Bite
By the end of this cooking adventure, you’ll find that Quinoa With Roasted Vegetables is not just a meal; it’s a canvas for your culinary creativity. Packed with nutrients and bursting with flavor, this dish is sure to become a staple in your household. Whether enjoyed as a main course or a hearty side, it’s a meal that pleases the palate and nourishes the body. So gather your ingredients, roll up your sleeves, and dive into this colorful, nutritious delight. Your taste buds will thank you!
Quinoa With Roasted Vegetables
Ingredients
Equipment
Method
- Start by rinsing 1 cup of quinoa under cold water. In a cooking pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Once done, fluff it with a fork and let it chill.
- While the quinoa is cooking, preheat your oven to 400°F (200°C). Spread the frozen mixed vegetables on a baking sheet, drizzle with a bit of oil, and season with salt and pepper. Roast them in the oven for about 20 minutes or until they’re tender and slightly caramelized.
- In a large skillet, heat the toasted sesame oil or coconut oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn it!
- Once the garlic is fragrant, add in the chilled quinoa and the roasted vegetables. Stir to combine everything evenly, allowing the flavors to meld together.
- Push the quinoa and vegetable mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked. Once cooked, mix the eggs into the quinoa and vegetables.
- Drizzle the gluten-free soy sauce and sprinkle ground ginger over the quinoa mixture. Stir to ensure everything is evenly seasoned. Serve warm in bowls, garnished with additional sesame seeds or green onions if desired.
Notes
- Feel free to use any seasonal vegetables you have on hand for versatility.
- This dish can be made ahead and stored in the refrigerator for up to 4 days.
- To make it vegan, simply omit the eggs or replace them with scrambled tofu.
