Garlic Herb Roasted Veggie Quinoa

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 4 cloves garlic, minced Quinoa forms the base of this dish. It is a great source of protein and fiber. The vegetable broth adds a rich layer of flavor. Fresh vegetables bring color and crunch. I love using red bell pepper, zucchini, cherry tomatoes, and broccoli. Garlic adds a bold taste that enhances everything. - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The olive oil helps the veggies roast nicely. Dried herbs like oregano and thyme give it an earthy aroma. Use salt and pepper to taste. Fresh parsley adds a pop of green and freshness when serving. - Baking sheet - Parchment paper - Medium saucepan - Mixing bowl You will need a baking sheet to roast the veggies. Parchment paper makes for easy cleanup. A medium saucepan is perfect for cooking quinoa. Use a mixing bowl to toss everything together before serving. {{ingredient_image_1}} 1. Preheat the oven to 400°F (200°C). This makes sure your veggies cook evenly and get nice and tender. 2. Dice the red bell pepper and slice the zucchini. Halve the cherry tomatoes and prepare the broccoli florets. Each piece should be about the same size for even cooking. 3. In a bowl, toss the veggies with three tablespoons of olive oil. Add four cloves of minced garlic, one teaspoon of dried oregano, one teaspoon of dried thyme, and salt and pepper to taste. Make sure every piece is coated well. 1. Spread the seasoned veggies in a single layer on a baking sheet lined with parchment paper. This helps prevent sticking and makes for easy cleanup. 2. Roast the vegetables in the preheated oven for 20-25 minutes. Stir them halfway through cooking to ensure they roast evenly. Look for a nice golden color and tender texture. 1. While the veggies roast, bring two cups of vegetable broth to a boil in a medium saucepan. Using broth adds flavor to the quinoa. 2. Add one cup of rinsed quinoa to the boiling broth. Reduce the heat to a low simmer and cover the pot. Cook for about 15 minutes, or until the quinoa absorbs all the broth. 3. After cooking, remove the quinoa from heat. Let it sit covered for an additional five minutes. Then fluff it with a fork to separate the grains. Combining these steps will give you a hearty, flavorful dish that is both nourishing and satisfying. - Choose Fresh Vegetables: Look for vibrant colors and firm textures. Avoid any signs of wilting or browning. Fresh veggies add more flavor and nutrients. - Adjust Seasoning Levels: Taste your veggies before roasting. If you love garlic, add more minced garlic. If you prefer less salt, adjust to your taste. Always remember, it’s your dish! - Achieve the Best Roasting Results: Use a large baking sheet. Spread veggies in a single layer to allow for even cooking. Stir halfway through to promote even roasting and caramelization. - Rinse Quinoa Properly: Rinsing removes bitter saponins. Place quinoa in a fine mesh strainer and rinse under cold water for about 30 seconds. - Understand Quinoa Cooking Times: Quinoa cooks quickly, usually in about 15 minutes. Keep an eye on it to avoid overcooking. - Use Broth vs. Water: Cooking quinoa in vegetable broth boosts flavor. The broth will infuse the quinoa with a rich taste, making your dish more delicious. - Serve for an Appealing Look: Use a large, colorful salad bowl. This makes your dish look vibrant and inviting. - Add Extra Garnishes for Flavor: Fresh parsley adds color and freshness. A squeeze of lemon juice brightens the dish and enhances the flavors. - Plating Ideas for Parties: Create layers with quinoa at the bottom and veggies on top. This adds height and makes your plate stand out. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your dish significantly. If possible, opt for fresh parsley and other herbs instead of dried ones. Customize Your Veggies: Feel free to swap out any of the vegetables for your favorites or those in season. Carrots, asparagus, or green beans would work well! Quinoa Rinsing: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give it a bitter taste. Meal Prep Friendly: This dish makes for excellent leftovers! Prepare extra and store in the fridge for a quick lunch or dinner throughout the week. {{image_2}} You can switch up the veggies for fun. Try adding asparagus, carrots, or cauliflower. Seasonal veggies like squash and green beans can also shine in this dish. If you have allergies, consider using sweet potatoes instead of zucchini, or leave out the bell pepper. These swaps keep your dish fresh and exciting. Want to make it heartier? Add a can of chickpeas or black beans. They boost protein and fiber. You can also grill chicken or marinate tofu and toss it in. This adds flavor and makes the dish even more filling. For a taste twist, mix in fresh herbs like basil or cilantro. They brighten the dish. You can also add spices like cumin or paprika for depth. Don't forget citrus! A squeeze of lemon or lime juice adds zing and freshness to every bite. To keep your Garlic Herb Roasted Veggie Quinoa fresh, store it in the fridge. Use airtight containers to prevent moisture loss. Allow the dish to cool before sealing. This helps keep flavors intact. You can store leftovers for up to three days. When it’s time to enjoy your leftovers, use the microwave or stovetop. If using the microwave, heat in short bursts. Stir in between to help it warm evenly. For the stovetop, add a splash of broth or water. This keeps the quinoa from becoming dry. Avoid overheating, which can lead to soggy veggies. If you want to store the dish longer, freezing is a great choice. First, let it cool completely. Then, scoop portions into freezer-safe bags. Remove as much air as you can before sealing. Label the bags with dates. To thaw, place in the fridge overnight. Reheat thoroughly before serving. Enjoy your healthy meal anytime! Yes, you can make Garlic Herb Roasted Veggie Quinoa ahead of time. This dish stores well and tastes great even after a day or two. Here are some tips for meal prep: - Cook the Quinoa: Prepare the quinoa first. Let it cool completely before storing. - Roast the Veggies: You can roast the veggies and store them in a container. Keep them separate from the quinoa until you are ready to eat. - Combine Before Serving: When you’re ready to serve, mix the quinoa and veggies. This keeps everything fresh and tasty. - Storage: Use airtight containers to store your meal in the fridge for up to three days. You can use many other grains instead of quinoa for this dish. Here are a few alternatives: - Brown Rice: It has a nice chewy texture and adds fiber. - Farro: This grain has a nutty flavor and is very filling. - Barley: It offers a chewy texture and absorbs flavors well. - Couscous: This is a quick-cooking option that pairs well with veggies. Feel free to mix and match grains based on what you like! Adjusting the recipe for fewer servings is easy. Just scale down the ingredients. Here’s how: - For two servings: Use half the ingredients. So, use ½ cup quinoa and 1 cup vegetable broth. - Keep Ratios: Maintain the same ratio for the veggies and seasonings. If you use less quinoa, use fewer veggies, too. - Cooking Time: Keep an eye on the cooking time. It may vary based on the amount you make, especially for roasting the veggies. This way, you can enjoy this tasty dish no matter how many people you are serving! This blog post covered how to make Garlic Herb Roasted Veggie Quinoa. We discussed key ingredients like quinoa, fresh veggies, and seasonings. I shared step-by-step instructions and tips to perfect your dish. You learned about variations for added protein and flavor. Finally, we explored storing and reheating for freshness. By following these guidelines, you can create a tasty, nutritious meal. Enjoy experimenting with different ingredients and enjoy every bite!$

Garlic Herb Roasted Veggie Quinoa

A delicious and healthy quinoa dish packed with roasted vegetables and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
1 whole red bell pepper, diced
1 whole zucchini, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, combine the diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets.
Drizzle the olive oil over the vegetables and add the minced garlic, oregano, thyme, salt, and pepper. Toss well to ensure the vegetables are thoroughly coated.
Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes or until tender and slightly charred, stirring halfway through.
While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan.
Add the rinsed quinoa to the boiling broth. Reduce the heat to a low simmer, cover, and cook for about 15 minutes or until the quinoa has absorbed the broth and is fluffy.
Once cooked, remove the quinoa from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.
Once the vegetables are ready, combine them with the cooked quinoa in a large bowl. Toss gently to mix.
Serve warm, garnished with freshly chopped parsley for an added burst of flavor and color.

Notes

Serve in a large, colorful salad bowl for a vibrant presentation. Optionally, sprinkle extra herbs or a squeeze of lemon juice on top.

Keyword healthy, quinoa, roasted, vegan, vegetables