Roasted Vegetables with Quinoa
Serves 4 #STARFineFoods Ingredients: 7 oz pumpkin 1 red bell pepper 7 oz spinach 3 carrots 5.3 oz beets 8.8 oz quinoa STAR Extra Virgin Olive Oil Salt and pepper 0.5 oz STAR balsamic vinegar 1 tablespoon mustard Instructions: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.
Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through.
Cook the quinoa according to the manufacturer’s instructions.
Prepare a vinaigrette using 50 ml of extra-virgin olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper.
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.
Ingredients
- 7 oz pumpkin
- 1 red bell pepper
- 7 oz spinach
- 3 carrots
- 5.3 oz beets
- 8.8 oz quinoa
- STAR Extra Virgin Olive Oil
- Salt and pepper
- 0.5 oz STAR balsamic vinegar
- 1 tablespoon mustard
Instructions
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.
Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through.
Cook the quinoa according to the manufacturer’s instructions.
Prepare a vinaigrette using 50 ml of extra-virgin olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper.
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.
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.
Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through.
Cook the quinoa according to the manufacturer’s instructions.
Prepare a vinaigrette using 50 ml of extra-virgin olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper.
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.
Total Time: 20 minutes
Serves: 4
