Looking to add a burst of color and nutrition to your dinner table? Look no further than our vibrant Rainbow Roasted Veggies with Quinoa! This dish is not only a feast for the eyes but also a powerhouse of flavors and health benefits. Imagine perfectly roasted zucchini, bell peppers, carrots, and red onions, all tossed with fluffy quinoa and drizzled in olive oil—it's a culinary masterpiece that's as easy to make as it is delicious! Perfect for meal prep or as a stunning side dish, this recipe is sure to impress family and friends alike. Ready to dive into a world of flavor? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables. Wash and dice the zucchini, bell pepper, and red onion into roughly equal-sized pieces (about 1-inch cubes). Slice the carrot into thin, diagonal rounds for even roasting.
- In a large mixing bowl, toss the diced vegetables with olive oil, ensuring each piece is evenly coated. Sprinkle with salt and freshly ground black pepper, and mix well to distribute the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through cooking time to ensure even browning and prevent burning.
- Once quinoa is cooked and vegetables are roasted to a golden brown with slight caramelization, remove from heat and let cool for 2-3 minutes.
- Combine the roasted vegetables with the cooked quinoa in a large serving bowl. Gently mix to distribute the vegetables evenly throughout the quinoa.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a nutritious and colorful main dish or side.
Tips
- Prep Ahead: To save time, chop your vegetables a day in advance and store them in the fridge. This way, you can simply toss them with olive oil and roast them when you're ready to eat.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Sweet potatoes, asparagus, or cherry tomatoes can add even more color and flavor to your dish.
- Don’t Skip the Salt: Seasoning is key! Make sure to sprinkle salt and pepper generously on your veggies before roasting to enhance their natural flavors.
- Check for Doneness: Ovens can vary, so keep an eye on your vegetables as they roast. They should be tender and slightly caramelized—perfect for that delicious roasted flavor!
- Add Some Crunch: For added texture, consider tossing in some toasted nuts or seeds, like almonds or pumpkin seeds, just before serving.
- Serve with a Twist: Elevate your dish by drizzling a balsamic glaze or a squeeze of fresh lemon juice over the top just before serving for an extra layer of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
