Every mid-summer, the same process seems to start; me frantically moving in the garden and trying to taste and combine flavors in my head. The problem is pure overexcitement with the veggies lurking in the garden, which usually leads to a complete decision-making rollercoaster. I want to add everything to the dish, which we all know is almost never a great idea (unless you are “cleaning” out your fridge, of course), although this comes pretty close. This quinoa with roasted summer vegetables is a direct result of one of those rollercoaster rides that you don’t feel nauseous afterward; instead, it is pretty pleasant that you repeat it several times over.
It has been our main to-go dish in the summer and early fall when we need something healthy and wholesome.
Making the Quinoa with Roasted Vegetables
This recipe does not require much fortitude in the kitchen, as most skills are cleaning and chopping the veggies and watching them roast away in the oven. One thing to be careful about is not burning the veggies and overcooking the quinoa.
Once you have cooked the quinoa and roasted the veggies, the only thing left is to sauté the rest of the vegetables with spices mix it all up. Super simple.
About the Vegetables
This recipe is more about sweet summer vegetables than quinoa, which is here to provide the protein content we need. Although I like to make this dish in early fall, it is best in mid-summer when the carrots and beets are small, juicy, without the stringy parts; the onions burst in milky onion flavor, and the corn is extra sweet with milky juice dripping happily when squeezed.
If you don’t have a farmer’s market, a vegetable garden, or a friend with a vegetable garden nearby, look for smaller to medium-sized organic vegetables in the supermarket.
This dish keeps really well the next day, so if you need to plan ahead this might be the one. The roasted veggies keep their flavor really well since it’s all locked up inside the roasted crust, so even when the next day, the flavors and the structure are still there. Of course, you can reheat it in the microwave or on the stove, but, honestly, letting it come to room temperature from the fridge is also great.
With this in mind, it is a great wholesome meal for picnics or take-with-you work lunch.
Other Grain Recipes
Mushroom Soup with Wild Rice and Buckwheat Dumplings
Quinoa With Roasted Summer Vegetables
Equipment & Tools
- Large cast iron wok or large deep pan/pot
- Large baking pan
INGREDIENTS
- 185 g quinoa
- ½ tsp salt
- 1 kg beets (small, cut in ⅛ slices)
- 500 g carrots (medium, cut lenghtwise in ¼)
- 3 large red onion (cut in ⅛ slices – Note 1)
- 10 leaves Tuscan kale (stems removed and sliced in ribbons)
- 2 tbsp acacia honey
- 3 sweet corn ears (kernels cut)
- 1 tsp turmeric powder
- 3 cloves garlic
- 4 tbsp olive oil (extra virgin)
- ¼ cup flat leaf parsley (roughly chopped)
- ¼ cup basil (leaves only, globe basil)
- salt & pepper (to taste)
- 1 serrano chilli (optional, chopped)
- bunch nasturtium flowers (optional)
INSTRUCTIONS
- Preheat the oven to 225ºC (437ºF) and gather all the other ingredients.
- Rinse quinoa in water, drain and add to a medium-sized pot. Add 1½ cups of water to the pot and cook quinoa on medium heat for about 12 minutes or until it is cooked.
- Meanwhile, wash all the vegetables and slice as noted in the ingredients list.
- Place carrots in a medium mixing bowl and add 1 tablespoon of olive oil and a pinch of Maldon salt. Mix well and add to the one side of the baking tray.Add the onions to the mixing bowl and repeat the process. Finally, do the same with the beets – Note 3.Bake for about 20 to 25 minutes or until the veggies are slightly dehydrated and start to take on color. Take them out of the oven and drizzle honey on top. Bake for another 5-10 minutes until they start to lightly char on top. Take them out of the oven and set aside.
- Meanwhile, the drain the quinoa and set aside.
- Once the veggies are roasted, sauté garlic in 1 tablespoon of olive oil on low heat. Low heat will slowly release the garlic aroma without burning it. Add the corn and kale and cook for about 8 minutes or until the corn is done. Add the curcuma and stir well. Add the cooked quinoa and gently mix to incorporate the ingredients.
SERVING – two ways
- 1. Add all the roasted vegetables to the quinoa along with parsley and basil and gently mix to distribute the ingredients. Sprinkle serrano chili and nasturtium flowers if using.
- 2. Add the basil and parsley to the quinoa and mix well. Serve the quinoa by placing the roasted vegetables on top. Add the chili and nasturtium flowers on top if using.
NOTES
- When cleaning the onion, cut only the roots leaving the disc almost intact, just enough so that there is no dirt on the disc. You need the disc to hold the layers of the onion when sliced.
- Rinsing quinoa removes its natural coating called saponin, which may taste bitter once cooked.
- Arrange the veggies so that they have space and are not cramped together. If they don’t fit, use 2 baking trays. Note that you don’t want the beets to get mixed with other veggies as they will color them pink.
