Roasted Veggie Quinoa Medley
This light and flavorful dish combines hearty quinoa with the vibrant flavors of roasted red peppers, onions, and eggplant. The natural sweetness of the vegetables perfectly complements the nutty quinoa, creating a satisfying vegetarian dinner option.
ingredients
- 1 cup quinoa
- 1 red pepper, sliced
- 1 onion, sliced
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Fresh parsley, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Rinse the quinoa thoroughly under cold water. In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 3.
On a baking sheet, spread out the sliced red pepper, onion, and diced eggplant. Drizzle with olive oil and balsamic vinegar, then toss to coat the vegetables evenly. Season with salt and pepper to taste.
- 4.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- 5.
In a serving dish, combine the cooked quinoa with the roasted vegetables. Toss gently to mix everything together.
- 6.
Garnish with fresh parsley and serve warm or at room temperature.
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