Spicy Roasted Vegetable Medley with Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups quinoa, rinsed and drained
• 4 cups vegetable broth
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 medium zucchini, sliced into half
• moons
• 2 medium yellow squash, sliced into half
• moons
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven to 425°F (220°C). In a large saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is cooked and fluffy. Set aside. In a large mixing bowl, toss the chopped bell peppers, zucchini, and yellow squash with olive oil, cumin, smoked paprika, coriander, turmeric, salt, and pepper. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 25 30 minutes, stirring occasionally, until tender and slightly charred. Combine the cooked quinoa with the roasted vegetables in a large serving bowl. Garnish with chopped parsley and serve immediately.

Chef’s Insight

Experiment with different spice blends to create your own unique flavor profile.

Notes

This recipe is perfect for those seeking a satisfying and healthy vegetarian option.