Quinoa with oven-roasted vegetables is a unique dish gluten-free, light, vegetarian, and delicious. It is a meal we can prepare in advance by simply adding all the vegetables we want to the quinoa. In addition to carrots, zucchini, cauliflower, and onions that we bake, we can use many types of vegetables such as eggplants, broccoli, mushrooms, or peppers. The cooking method is very simple because just put the vegetables in the oven (or air fryer) with a little oil and cook them until they are tender but still crispy. To enrich it and make it even more flavorful, we can add a simple and tasty yogurt sauce!
The preparation is very simple: we dice the vegetables and divide the cauliflower into florets. We combine carrots, zucchini, and cauliflower on a baking sheet along with a sliced onion and season with oil, oregano, salt, and pepper. Bake for about 40 minutes at 356 degrees Fahrenheit. Cook the quinoa by placing it in a pot with twice its amount of water. Season the quinoa with the oven-roasted vegetables by adding a sauce made with Greek yogurt, tahini, oil, turmeric, and salt.
A perfect unique dish for both lunch and dinner, healthy and gluten-free because quinoa is not a cereal but a pseudocereal, also rich in protein. Moreover, it is a completely vegetarian dish. Try quinoa with oven-roasted vegetables and let us know if you liked it.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Boiling
- Cuisine: Green
- Seasonality: All Seasons
Ingredients to prepare Quinoa with Oven-Roasted Vegetables
- 1 1/3 cups quinoa
- 7 oz carrots
- 7 oz zucchini
- 7 oz cauliflower
- 1 onion
- extra virgin olive oil
- salt
- pepper
- oregano
- chopped parsley
- 1 cup Greek yogurt
- 2 tablespoons tahini
- extra virgin olive oil
- ground turmeric
- salt
Tools to prepare Quinoa with Oven-Roasted Vegetables
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Baking Pan
- Parchment Paper
- 1 Oven
How to prepare Quinoa with Oven-Roasted Vegetables
Prepare quinoa with oven-roasted vegetables by first cleaning all the vegetables: scrape the carrots and trim the zucchini, then dice them.
Remove the stem and outer leaves of the cauliflower and divide it into florets.
Peel the onion and slice it thinly.
Combine all the prepared vegetables on a baking sheet and season with oil, salt, pepper, and oregano.
Bake at 356 degrees Fahrenheit for about 30-40 minutes.
Rinse the quinoa under running water and cook it by placing it in a pot with twice its water. Bring to a boil, then salt and lower the heat, continuing to cook until the water is completely absorbed. Also, prepare the yogurt sauce: mix Greek or plant-based yogurt with tahini in a bowl and add turmeric, extra virgin olive oil, and salt.
Place the quinoa on plates, add the oven-roasted vegetables, the yogurt sauce, fresh chopped parsley, and a drizzle of olive oil. Serve
Simo and Cicci recommend
You can store quinoa with oven-roasted vegetables in the fridge, well-sealed in an airtight container, for about two days. You can also store the yogurt sauce in the fridge, again well-sealed in a container.
You can use any vegetable mix you prefer, in addition to carrots, zucchini, cauliflower, and onion. You can use broccoli, peppers, eggplants, pumpkin, potatoes, etc. You can also use the vegetable mix considering seasonality, for example, asparagus, peas, and zucchini for spring, peppers, tomatoes, and eggplant for summer, pumpkin, mushrooms, and potatoes for autumn, cauliflower and broccoli for winter.
You can use white or tricolor quinoa. Alternatively, you can use other grains such as barley, farro, rice, or buckwheat.
To cook evenly, try to cut all the vegetables to the same thickness and preferably in small sizes. In any case, cooking time may vary depending on the type of oven used.
You can also add herbs and spices of your choice to the vegetables, such as rosemary, thyme, marjoram, paprika, and chili pepper.
