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Roasted Vegetables with Quinoa
4
20 minutes
Ingredients
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7 oz pumpkin
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1 red bell pepper
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7 oz spinach
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3 carrots
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5.3 oz beets
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8.8 oz quinoa
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STAR Extra Virgin Olive Oil
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Salt and pepper
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0.5 oz STAR balsamic vinegar
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1 tablespoon mustard
Instructions
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1.
On a baking sheet, lay out the peeled and diced pumpkin, julienned bell pepper, spinach, and carrots and beets cut into strips. Drizzle some extra-virgin olive oil over the top (or use a brush). Add salt and pepper to taste.
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2.
Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through.
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3.
Cook the quinoa according to the manufacturer’s instructions.
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4.
Prepare a vinaigrette using 50 ml of extra-virgin olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper.
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5.
Arrange the quinoa in a bowl, add the vegetables and the dressing, and stir well to blend the flavors together. The dish can be served either hot or cold.
