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- Quinoa with Roasted Vegetables
Quinoa with Roasted Vegetables
Ingredients
Step by step process
Preparation
- 1
Preheat the oven to 200°C and line a baking sheet with parchment paper to prevent the vegetables from burning.
TIP:Preheat the baking sheet together with the oven to the desired temperature and line it with baking paper. This prevents food from burning, makes it easier to cut, and cleaning the baking sheet will be faster and easier.
- 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.
TIP:Always thoroughly rinse quinoa under cold water using a fine mesh sieve to remove the bitter saponins and ensure a delicious, bitterness-free flavor.
- 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.
TIP:Cook quinoa in twice the amount of water, bring to a boil, then reduce the heat and simmer covered until tender. After cooking, let it rest and fluff with a fork for a light and airy texture.
- 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.
More tips:
For fluffy quinoa, use a 1:2 quinoa to water ratio and let it rest for a few minutes after cooking.
Cut the vegetables into similarly sized pieces for even roasting and softness.
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Topic: American Cuisine
