“Argentinian Vegetarian Brunch Delight: Spicy Roasted Veggie Skewers and Herbed Quinoa”

Allergens

None

Ingredients

• 2 cups cooked quinoa
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 lemon, zested and juiced
• 1 red bell pepper, cut into 1
• inch pieces
• 1 yellow bell pepper, cut into 1
• inch pieces
• 1 zucchini, sliced into 1
• inch rounds
• 1 small red onion, cut into 1
• inch wedges
• 2 cups button mushrooms, halved
• 1/4 cup olive oil
• 2 tbsp smoked paprika
• 2 tsp ground cumin
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine cooked quinoa, parsley, cilantro, lemon zest, and half of the lemon juice. Season with salt and pepper, tossing well. Set aside.
3. Thread bell peppers, zucchini, red onion, and mushrooms onto skewers, alternating between vegetables. Place skewers on a baking sheet lined with parchment paper.
4. In a small bowl, mix together olive oil, smoked paprika, cumin, salt, and pepper. Brush the spice mixture onto the vegetables, ensuring they are evenly coated.
5. Roast the veggie skewers in the preheated oven for 20 25 minutes or until tender and slightly charred.
6. While the skewers are roasting, warm the herbed quinoa in a pan over medium heat.
7. Remove the skewers from the oven and allow them to rest for 5 minutes.
8. Plate the herbed quinoa, followed by the spicy roasted veggie skewers. Drizzle with remaining lemon juice and garnish with additional parsley or cilantro.

Chef’s Insight

To add creaminess to the dish, serve with a dollop of vegan sour cream or Greek yogurt

Notes

For added flavor, try marinating the veggies for at least 30 minutes before roasting - Experiment with different spices or herbs in the quinoa mixture to suit your taste preferences