Savory Herb Quinoa With Roasted Vegetables Recipe

German cuisine · 560 calories

Savory Herb Quinoa with Roasted Vegetables recipe

About this recipe

Indulge in the comforting flavors of Savory Herb Quinoa with Roasted Vegetables, a protein-packed dinner inspired by German cuisine. This dish combines fluffy quinoa, roasted carrots and chow chow squash, and seasoned vegetarian mock chicken to create a balanced and satisfying meal. The Moroccan and Berbere spices add a warm, aromatic touch, while the lemon juice brightens the flavors. Perfect for a weekday dinner, this recipe is easy to prepare and fits well into a high-protein meal plan. Whether you're fueling up after a workout or simply craving a delicious vegetarian dish, this recipe delivers nutrition and taste in every bite.

Ingredients

  • - Forest Whole Foods Organic White Quinoa
  • 4 Pack Fresh Carrots - Pack Of 4
  • 300 g Trs Flake Rice Thick Pawa 300G
  • - Biona Capers In Olive Oil
  • 160G Vegetarian Kimchi, 160G
  • - Spice Kitchen Moroccan Spice Tin
  • 75G Greenfields Berbere Spice Blend, 75G
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • 100 G Jumbo Garlic 100g
  • 1 Lemon - 1 Each

Instructions

  1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. 2. In a saucepan, combine quinoa with water, a pinch of salt, and cook over medium heat until the water is absorbed, about 15 minutes.
  3. 3. Preheat the oven to 200°C and prepare a baking tray lined with parchment paper.
  4. 4. Peel and chop the carrots and chow chow squash into bite-sized pieces.
  5. 5. Toss the chopped vegetables with olive oil, Moroccan spice, Berbere spice, and a pinch of salt and pepper.
  6. 6. Spread the vegetables evenly on the baking tray and roast in the oven for 20 minutes, stirring halfway through.
  7. 7. Heat a skillet over medium heat and add olive oil and minced garlic, sautéing lightly until fragrant.
  8. 8. Add the Vegetarian Mock Chicken to the skillet and cook for 5-7 minutes until golden and heated through.
  9. 9. Once the quinoa is cooked, fluff it with a fork and drizzle with lemon juice for added flavor.
  10. 10. Plate the quinoa as the base, layer the roasted vegetables on top, and finally add the sautéed mock chicken.
  11. 11. Garnish the dish with a sprinkle of fresh pepper and additional spices if desired.