Quinoa Bowl with Roasted Vegetables

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡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. 2
   Cut the vegetables, zucchini, pepper, carrot and Brussels sprouts into evenly sized cubes.

   KnifeCutting board
3. 3
   In a bowl, toss the vegetables, zucchini, pepper, carrot and Brussels sprouts with 3 tbsp of the olive oil, the turmeric, the salt and the black pepper.

   Bowl
4. 4
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 5
   Roast the vegetables, zucchini, pepper, carrot and Brussels sprouts in a hot oven (200°C / 390°F) 25–30 minutes, turning once, until the vegetables turn golden.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Rinse the quinoa well in a fine sieve.

   Colander
2. 7
   Put the quinoa and water in a pot with A pinch of salt and bring to a boil. Turn down the heat, cover and simmer 15 minutes, until the water 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.
3. 8
   Remove from the heat and leave the pot covered 10 minutes.
4. 9
   Fluff the grains with a fork and let cool slightly.
5. 10
   Divide the quinoa among bowls and top with the roasted vegetables.
6. 11
   Drizzle the rest of the olive oil and the lemon juice over the top and serve.