Quinoa and Roasted Vegetable Platter
Quinoa and Roasted Vegetable Platter is a nourishing and well-balanced dish that combines the nutty flavor of quinoa with the sweetness of roasted vegetables. The colorful arrangement of vegetables and grains creates an inviting presentation that is as visually appealing as it is delicious. The Lemon Herb Dressing adds brightness and zing to the dish, tying all the elements together.
INGREDIENTS
For the Roasted Vegetables:
- 2 bell peppers (assorted colors), sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: balsamic vinegar or lemon juice for drizzling
For the Quinoa:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- Salt to taste
For the Lemon Herb Dressing:
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tablespoons chopped fresh herbs (such as parsley, basil, or thyme)
- 1 clove garlic, minced
- Salt and pepper to taste
INSTRUCTIONS
Roasted Vegetables:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the sliced bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and drizzle with a little balsamic vinegar or lemon juice, if desired.
Quinoa:
In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.
Lemon Herb Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and pepper to create the dressing.
Assembly:
Arrange the cooked quinoa on a serving platter.
Arrange the roasted vegetables over the quinoa, creating a colorful and appealing display.
Drizzle the Lemon Herb Dressing over the vegetables and quinoa.
Serve:
Serve the Quinoa and Roasted Vegetable Platter as a wholesome and visually appealing meal.
Garnish with additional fresh herbs for added freshness.
TIPS
Customize the roasted vegetables based on your preferences and seasonal availability.
Add grilled protein like chicken, tofu, or shrimp for a complete meal.
The Lemon Herb Dressing can be prepared in advance and stored in the refrigerator.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 8-10g
- Carbohydrates: Around 40-45g
- Fat: Approximately 12-15g
