Oregano

Roasted Veggie Quinoa Medley

by:
May 18, 2017
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Roasted Veggie Quinoa Medley
Photo by Basil and Roses
  • Serves 4-6
Author Notes

I love quinoa and use it often in my recipes. I like the health benefits of this gluten-free, high fiber content, magnesium and iron rich seed which also happens to be one of the most protein rich foods we can eat. The Incas discovered the seed around 4 thousand years ago, which they believed increased the stamina of their warriors. In the last decade, Quinoa has grown in popularity and is considered a “super food!” Quinoa is not a grain. It’s actually a seed that is related to the spinach and beet families. And although I don’t believe it’s a cardinal sin to eat carbs, I do enjoy the rice-like feel of quinoa without the heavy feeling of carbohydrate-rich foods.

Quinoa is a great item to have in the pantry- it can be used as a side on its own or, mixed with veggies and proteins. Here is a personal favorite of mine, mixed with a kind of deconstructed ratatouille..

Note- I sometimes keep a bit of the roasted veggies aside and make a pita pocket with it the next day. Just add hummus and pickles and you have a totally different dish that’s supper yummy for an instant lunch the next day!
—Basil and Roses

What You'll Need
Ingredients
  • 2 cups quinoa
  • 2 white or yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 green zucchini, chopped
  • 1 yellow squash, chopped
  • 1 large eggplant, chopped
  • 1 red bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1/4 cup pumpkin seeds or walnuts
  • 1 lemon
  • 1 1/2 tablespoons dried oregano
  • 1-2 teaspoons red chili flakes
  • olive oil
  • salt + pepper
Directions
  1. Preheat oven to 375 degrees F.
  2. Chop veggies in cube like pieces.
  3. Place in baking sheet and drizzle with olive oil.
  4. Sprinkle veggies with oregano, red chili flakes, salt + pepper.
  5. Bake for 25-30 minutes until golden.
  6. While the veggies roast, cook the 2 cups of quinoa in 4 cups of water.
  7. It will cook in approximately 20 minutes.
  8. Stir occasionally and fluff with a fork when done and all the water has evaporated.
  9. In a separate bowl, combine quinoa with veggies.
  10. Add your favorite nut. I especially like sunflower seeds or walnuts in this recipe.
  11. Give the mixture a squeeze of lemon and more salt + pepper to taste.
  12. Voila you’r done! This dish is great on it’s own as a vegetarian option or can be served as side.
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