Sumptuous Australian Vegetarian Roasted Vegetable Medley with Quinoa

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 large sweet potato, diced 1 small butternut squash, peeled and cubed 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 zucchini, sliced 1 cup cherry tomatoes, halved 2 cups baby spinach leaves 1/4 cup olive oil Salt and pepper, to taste 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped

Instructions

1. Begin by rinsing the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12 15 minutes or until the quinoa is cooked through and fluffy. Set aside. Preheat oven to 400°F (200°C). In a large bowl, toss the sweet potato, butternut squash, bell peppers, zucchini, cherry tomatoes, olive oil, salt, pepper, rosemary, and thyme until well coated. Spread the vegetables onto a parchment lined baking sheet. Roast the vegetables for 25 30 minutes or until tender and slightly caramelized, stirring occasionally to ensure even cooking. To serve, place a generous portion of quinoa on each plate, then top with an assortment of roasted vegetables. Garnish with additional fresh herbs if desired.

Chef’s Insight

The secret to this dish is the perfect balance of flavors and textures, so don't be afraid to experiment with different seasonings or vegetables to suit your taste.

Notes

Adjust cooking times as needed based on the size of your vegetable pieces.