In the heart of a sun-soaked garden, I once stumbled upon a vibrant farmer’s market bursting with colors and flavors. Rows of fresh vegetables glistened under the sun, and the aroma of roasted spices filled the air. Inspired by the bounty before me, I decided to create a dish that would not only celebrate the vibrant produce but also highlight the nutty goodness of quinoa. This Golden Quinoa and Roasted Vegetable Medley is a delightful combination of textures and tastes, perfect for a nourishing meal that looks as beautiful as it tastes.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Lemon wedges, for serving
Instructions
Begin your culinary adventure by preheating your oven to 400°F (200°C). While the oven warms up, give your quinoa a good rinse under cool water to remove any bitterness, then drain well.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
Now, it’s time to prepare the vegetables! In a large mixing bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, broccoli florets, and sliced red onion. Drizzle the olive oil over the veggies, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and spices.
Spread the seasoned vegetables onto a large baking sheet in a single layer, ensuring they have room to roast evenly. Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized around the edges, stirring halfway through to promote even cooking.
Once the vegetables are perfectly roasted, it’s time to bring this dish together! In a large serving bowl, combine the fluffy quinoa with the roasted vegetables, gently folding them together to create a colorful medley.
To finish, garnish with freshly chopped parsley and serve with lemon wedges on the side for a zesty touch. This dish can be enjoyed warm, at room temperature, or even as a chilled salad the next day!
As you savor each bite, remember that this recipe not only nourishes the body but also creates a tapestry of flavors reminiscent of that sunny day at the market. Enjoy the vibrant textures and the delightful dance of flavors in every mouthful!