💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, toss the vegetables, zucchini, onion, sweet potato and tomatoes with 3 tbsp of the olive oil, the garlic, the paprika, the cumin, the za'atar, the salt and the black pepper.
Bowl
3
Spread on a baking sheet in a single layer, without crowding.
Baking pan
4
Roast the vegetables, zucchini, onion, sweet potato and tomatoes in a hot oven (200°C / 390°F) 25 minutes, until the vegetables turn golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
5
Put the quinoa and the vegetable stock in a pot and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until all the liquid is absorbed.
⚙ SimmeringStovePotLid
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
Remove from the heat and leave the pot covered 10 minutes.
7
Fluff the grains with a fork and let cool slightly.
8
In a large bowl, mix the quinoa with the roasted vegetables.
Bowl
9
Serve with the parsley on top.
509calories
15 gprotein
60 gcarbs
20 gfat
● protein 13%● carbs 50%● fat 37%
Per serving (493 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Parsley: measured in pieces: one ≈ 30 g · 36 kcal per 100 g · More about Parsley →
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
