“Elevated Vegetarian Chilean Brunch: Quinoa and Roasted Vegetable Medley”
This advanced vegetarian Chilean brunch recipe features a flavorful combination of quinoa, roasted vegetables, and chimichurri sauce for an unforgettable culinary experience. Perfect for sharing with friends or family during a special meal.
Allergens
None
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 medium zucchini, sliced into 1/4
- inch rounds
- 1 red bell pepper, cut into 1/4
- inch strips
- 1 yellow bell pepper, cut into 1/4
- inch strips
- 1 small red onion, sliced into 1/4
- inch rounds
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh cilantro
- Salt and pepper, to taste
Instructions
- Rinse quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Set aside.
- Preheat oven to 425°F (220°C). In a large bowl, combine zucchini, red bell pepper, yellow bell pepper, and red onion. Add garlic, salt, and pepper to taste. Toss until the vegetables are evenly coated. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast the vegetables for 20 25 minutes or until tender and slightly charred, stirring occasionally. Remove from the oven and let cool for a few minutes.
- In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and cilantro. Gently mix to combine. Season with additional salt and pepper if needed.
Chef’s Insight
The combination of flavors and textures in this dish creates a truly satisfying vegetarian brunch experience.
Notes
The chimichurri sauce can be made ahead of time to enhance the flavors even more.