I often get asked how I eat through my week to stay balanced and healthy. This Roasted Vegetable Quinoa is something that I make at the beginning of the week and helps me keep on track with good eating habits.
It’s hearty and filling, and most importantly super easy to make. Expand the box to see the full recipe below 🙂
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1 cup, Quinoa
1 3/4 cups, Water (or Chicken/Vegetable Broth)
1, Acorn Squash
1, Red Bell Pepper
1, Yellow Bell Pepper
2 Sprigs, Thyme (or any other spice or herb you would like to add)
2 tbsp, Olive Oil
1/4 cup, chopped Flat Leaf Parsley
Salt and Pepper to taste
Preheat oven to 425 degrees.
Add Quinoa to a bowl, and fill with water. Massage Quinoa grains for 1-2 minutes, until water is murky. Drain. Repeat process until water is somewhat clear.
In a pot, heat up 1 3/4 cup Water with a big pinch of Salt. When simmering, add Quinoa and stir. Bring back to the simmer, and then drop heat to low. Cover pot with aluminum foil (to trap the steam) and a lid, and cook for 20 minutes.
Chop up Acorn Squash, Zucchini, and Peppers into similar bite-sized pieces. Place on a lined baking tray. Toss together with Olive Oil, Thyme, and Salt and Pepper to Taste. Spread into an even layer, and bake for 20-25 minutes until vegetables have softened and slightly browned.
Transfer Quinoa to a serving plate, and top with Roasted Vegetables and chopped Parsley. Toss together.
Serve topped with Feta on its own, or alongside Fish, Chicken, etc. Enjoy! 🙂
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