Garden Herb Quinoa And Roasted Vegetables Recipe

About this recipe

Garden Herb Quinoa and Roasted Vegetables is a delightful French-inspired vegetarian dinner that's bursting with flavor and nutrition. Fluffy herb-infused quinoa forms the base of this dish, while a medley of roasted seasonal vegetables adds color, texture, and taste. The Terre Exotique Paella Spice Blend lends a subtle hint of French sophistication, complemented by the zing of fresh lemon juice. This recipe is high in protein, delivering a satisfying 18 grams per serving, making it perfect for those looking to maintain their energy while enjoying a delicious meal. Preparing this dish is straightforward, with quinoa simmered to perfection and veggies roasted until caramelized. It's a crowd-pleaser that works well for a cozy family dinner or a casual gathering. Pair it with a refreshing side salad or enjoy it as a standalone treat—this recipe is sure to impress with its wholesome ingredients and balanced flavors.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 75G Terre Exotique Paella Spice Blend, 75G
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness, then drain well.
2. 2. In a medium saucepan, bring 240 ml of water to a boil, add the quinoa, and reduce to a simmer.
3. 3. Cover the saucepan and cook the quinoa for 15 minutes until fluffy, then set aside to cool slightly.
4. 4. Preheat the oven to 200°C and line a baking tray with parchment paper.
5. 5. Peel and chop the carrots, cucumber, and mooli radish into bite-sized pieces for even roasting.
6. 6. Toss the vegetables with 1 tablespoon of olive oil, the Terre Exotique Paella Spice Blend, salt, and black pepper.
7. 7. Spread the seasoned vegetables evenly on the baking tray and roast for 25 minutes, stirring halfway through.
8. 8. Mince the garlic and sauté in 1 tablespoon of olive oil over medium heat for 2 minutes until fragrant.
9. 9. Mix the sautéed garlic with the cooked quinoa, ensuring the flavors are evenly distributed.
10. 10. Remove the roasted vegetables from the oven and let cool for 5 minutes before serving.
11. 11. Combine the roasted vegetables with the quinoa and drizzle with lemon juice for a fresh finish.
12. 12. Taste and adjust seasoning with additional salt or pepper if needed.
13. 13. Serve the dish warm in two portions, garnished with fresh herbs if desired.