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Quinoa with roasted garden vegetables on a plate
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Quinoa With Roasted Summer Vegetables

Flavorful, fragrant, easy on the eye, wholesome dish for hot summers, and comforting and vibrant in early autumn. It celebrates the harvest of the garden in one meal.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings 6
Calories: 434.8 kcal

Equipment & Tools

  • Large cast iron wok or large deep pan/pot
  • Large baking pan

INGREDIENTS
 
Metric - US Customary

  • 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

  1. 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.
  2. Rinsing quinoa removes its natural coating called saponin, which may taste bitter once cooked.
  3. 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.

NUTRITION*

Calories: 434.8kcal (22%) | Carbohydrates: 65.6g (22%) | Protein: 11.2g (22%) | Fat: 16.5g (25%) | Saturated Fat: 2.5g (16%) | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7.6g | Trans Fat: 0.003g | Cholesterol: 0.8mg | Sodium: 500.5mg (22%) | Potassium: 1282.6mg (37%) | Fiber: 12.1g (50%) | Sugar: 26.7g (30%) | Vitamin A: 16326.2IU (327%) | Vitamin C: 41.7mg (51%) | Calcium: 152.9mg (15%) | Iron: 4.1mg (23%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.