SPICY QUINOA WITH ROASTED VEGETABLES SAVOURY MIX
This Spicy Quinoa With Roasted Vegetables Savoury Mix bowl is a nutrient-rich and plant-based meal that is both satisfying and flavourful. It is packed with protein from quinoa and loaded with fibre from roasted bell peppers and zucchini. This is perfect for a balanced and healthy diet. The smoky paprika, salt and earthy cumin bring out a depth of flavour, while the garlic and olive oil enhance the overall taste, making each bite deliciously savoury with a hint of spices. This meal is ideal for a light yet filling lunch or dinner, offering a perfect balance of complex carbohydrates, protein and healthy fats. It’s also highly customisable. Add extra vegetables, protein or a dressing to suit your taste. Whether you’re meal prepping for the week or looking for a quick and nourishing meal, this Spicy Quinoa With Roasted Vegetables Savoury Mix dish will be a go-to recipe in your kitchen.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Family Reunion, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten-Free, Dairy-Free, High Fibre, Low Fat
DISH TYPE
Main Course
INGREDIENTS
These are the following ingredients for Spicy Quinoa With Roasted Vegetables Savoury Mix bowl:
- 43 grams | 1.52 ounces | ¼ cup quinoa
- 45 grams | 1.59 ounces | ½ cup bell peppers, sliced
- 60 grams | 2.12 ounces | ½ cup zucchini, sliced
- 5 grams | 0.05 ounces | ½ teaspoon paprika
- 2 grams | 0.07 ounces | ½ teaspoon cumin
- 5 grams | 0.09 ounces | ½ teaspoon garlic, minced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 5 grams | 0.02 ounces | ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 100 kilocalories
- Protein: 3.1 grams
- Fats: 3.6 grams
- Carbohydrates: 13.7 grams
- Fibre: 2.7 grams
- Sugar: 3.8 grams
- Sodium: 210 milligrams
PREPARATION
- Cook The Quinoa: Rinse the quinoa under running water, then place it in a small pot with ½ cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover it and simmer for about 12 to 15 minutes until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
- Preheat The Oven: Set the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
- Prepare The Vegetables: In a bowl, toss the sliced bell peppers and zucchini with olive oil, paprika, cumin, garlic and salt. Mix well to ensure even coating.
- Roast The Vegetables: Spread the seasoned vegetables evenly on the baking sheet. Roast for 15 to 18 minutes, flipping halfway through, until tender and slightly charred.
- Assemble The Bowl: In a serving bowl, layer the cooked quinoa with the roasted vegetables.
- Serve And Enjoy: Serve warm as it is, or top with avocado, lemon juice or a drizzle of tahini for added flavour.
PREPARATION TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some helpful tips for the preparation of Spicy Quinoa With Roasted Vegetables Savoury Mix:
- Crispier Vegetables: Roast at 220 degrees Celsius for extra caramelisation and crispiness.
- Meal Preparation: Cook quinoa in advance and store it in the fridge for quick assembly.
- Spicier Version: Add a pinch of cayenne pepper or red pepper flakes for extra heat.
- Protein Boost: Toss in chickpeas, lentils or grilled tofu for added protein.
- Extra Flavour: Squeeze fresh lemon juice over the dish before serving for a refreshing contrast.
VARIATIONS
- Mediterranean Style: Add olives, sun-dried tomatoes and a tahini dressing.
- Asian-Inspired: Drizzle with a soy sauce and sesame oil mix for an umami kick.
- Mexican Twist: Add black beans, corn and a squeeze of lime for a fiesta of flavours.
- Extra Crunch: Toss in toasted nuts or seeds such as almonds or pumpkin seeds.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked quinoa separately for up to 2 months. The roasted vegetables are best eaten fresh, but can be frozen if necessary.
- Reheating: Warm in the oven at 180 degrees Celsius for 5 to 7 minutes or microwave for 1 to 2 minutes.
