Name: Quinoa with Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 400 g hokkaido squash; 2 pcs red bell pepper; 1 pc zucchini; 2 pcs red onions; 45 ml olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 30 g pumpkin seeds; 300 g quinoa; 600 ml water; 0.5 teaspoon salt; 2 tablespoons tahini; 1 pc lemon; 1 tablespoon olive oil; 5 ml maple syrup; 30 ml water; parsley; salt; black pepper; 1 pc lemon

Step by step process

Preparation

1
Preheat the oven to 200°C and line a baking sheet with parchment paper so the vegetables do not burn.
2
Clean the squash, peppers, zucchini, and onion, then cut everything into similarly sized pieces.
3
In a bowl, toss the vegetables with olive oil, salt, and pepper so all pieces are evenly coated.
4
Place the quinoa in a fine mesh sieve and rinse well under cold water to remove the bitter saponins.
5
For the dressing, squeeze the lemon into a bowl, add tahini, olive oil, and maple syrup.
6
Whisk the mixture, thinning it with a bit of water to your desired consistency, and season with salt and pepper.
7
If using pumpkin seeds, spread them on a small tray, ready to quickly toast.

Cooking

8
Spread the vegetables evenly on the baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through.
9
Add the rinsed quinoa to a saucepan, cover with water, add salt, and bring to a boil.
10
Lower the heat to a gentle simmer, cover, and cook for about 15 minutes. Then remove from heat and let rest for 5 minutes.
11
Fluff the quinoa with a fork. In the last five minutes of roasting, add the pumpkin seeds to the tray to toast briefly.

Serving

12
Mix the fluffed quinoa with some of the dressing, then top with the hot roasted vegetables.
13
Drizzle over the remaining dressing, sprinkle with chopped parsley and crispy seeds.
14
Serve with lemon wedges so everyone can adjust the acidity to their liking.