Herbed Quinoa And Roasted Vegetable Medley Recipe

English cuisine · 1 servings · 605 calories

Herbed Quinoa and Roasted Vegetable Medley recipe

About this recipe

Herbed Quinoa & Roasted Vegetable Medley is a wholesome, satisfying dinner that's perfect for vegetarians looking for a protein-packed meal. Quinoa serves as the base, infused with sautéed garlic and a splash of lemon for a zesty touch. Roasted carrots seasoned with a Moroccan spice mix add a hearty sweetness, while Quorn mince delivers a powerful protein punch to fuel your day. Fresh cucumber slices finish the dish with a refreshing crunch and hydration. This recipe is quick to prepare in just 35 minutes, making it an ideal choice for a busy evening. Perfect for two, it hits all the right notes for flavor, nutrition, and comfort. Whether you're fueling up after a workout or sharing a cozy meal, this dish is designed to please.

Ingredients

  • 1 Piece Cucumber 1Pc
  • 100 G Jumbo Garlic 100g
  • 1 L Olive Oil – Organic
  • 100G Heera Black Pepper Powder 100g
  • - Forest Whole Foods Organic White Quinoa
  • 55G Mill & Mortar Organic Ras El Hanout, 55G
  • 4 Pack Fresh Carrots - Pack Of 4
  • 400G Greenfield Himalayan Salt Fine 400G
  • 1 Lemon - 1 Each
  • 250G Clearspring Organic Soya Mince
  • 50G Natoora Fresh Italian Flat Leaf Parsley

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness.
  2. 2. In a medium saucepan, combine the quinoa, 300 ml of water, and a pinch of salt, bringing it to a gentle boil.
  3. 3. Reduce heat, cover, and simmer the quinoa for 15 minutes until tender and the water is absorbed.
  4. 4. Preheat the oven to 200°C and line a baking tray with parchment paper.
  5. 5. Peel and chop the carrots into bite-sized pieces, then toss with 1 tablespoon of olive oil, 1 teaspoon of ras el hanout, salt, and pepper.
  6. 6. Spread the seasoned carrots on the tray and roast for 20 minutes, stirring halfway through for even cooking.
  7. 7. Meanwhile, cover the soya mince with 150 ml of boiling water and leave for 10 minutes, then drain well.
  8. 8. Mince the garlic and saute it in a skillet with 1 tablespoon of olive oil until fragrant, then add the soya mince and cook for 5 minutes, stirring occasionally to brown evenly.
  9. 9. Slice the cucumber into thin rounds and set aside as a refreshing topping.
  10. 10. Once the quinoa is cooked, fluff it with a fork and mix in the chopped parsley and half the lemon juice.
  11. 11. Assemble the dish by layering the herbed quinoa on a plate, followed by the roasted carrots and soya mince.
  12. 12. Garnish with the cucumber slices for crunch, drizzle with the remaining lemon juice and 1 tablespoon of olive oil.

How to make Herbed Quinoa And Roasted Vegetable Medley

  1. Cook the quinoa. Rinse the quinoa under cold water, bring it to a gentle boil with water and a pinch of salt, then cover and simmer for 15 minutes until tender.
  2. Roast the carrots. Preheat the oven to 200°C, toss chopped carrots with olive oil, Moroccan spice mix, salt and pepper, and roast on a lined tray for 20 minutes, stirring halfway.
  3. Brown the mince. Sauté minced garlic in 1 tbsp olive oil until fragrant, then add the vegetarian mince and cook for 5 minutes, stirring occasionally so it browns evenly.
  4. Finish the quinoa. Slice the cucumber into thin rounds, then fluff the quinoa with a fork and mix in the garlic and lemon juice.
  5. Assemble and serve. Layer the herbed quinoa on a plate with the roasted carrots and mince, garnish with cucumber slices and drizzle over any remaining lemon juice.

Frequently asked questions

How long does Herbed Quinoa and Roasted Vegetable Medley take to make?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking the quinoa and roasting the vegetables.
Is Herbed Quinoa and Roasted Vegetable Medley vegetarian?
Yes, it is vegetarian, combining quinoa with roasted carrots, vegetarian mince, garlic, lemon and Moroccan spices. It makes a satisfying dinner.
Can I use soya mince instead of the vegetarian mince?
Yes, rehydrated soya mince works well. Squeeze out excess water and brown it with the spices so it takes on flavour.
How do I roast vegetables evenly?
Cut them into similar sized pieces, toss lightly in oil and spread them in a single layer so they roast rather than steam.
Can I roast other vegetables with the carrots in the quinoa medley?
Yes, courgette, red onion or peppers roast well alongside the carrots at 200°C. Cut them to a similar size and toss them in the Moroccan spice so the flavours match.