Quinoa with Roasted Vegetables, Eggplant and Zucchini with homemade vegetable stock

👨‍🍳 Method

For the Roasted Vegetables

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

   Oven

   💡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
   In a bowl, toss the vegetables, zucchini, pepper, yellow pepper and onion with the olive oil, salt and black pepper.

   Bowl
3. 3
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 4
   Roast the vegetables, zucchini, pepper, yellow pepper and onion in a hot oven (200°C / 390°F) 25 minutes, until the vegetables turn golden.

   OvenBaking pan

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

To assemble

1. 5
   Rinse the quinoa well in a fine sieve.

   Colander
2. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
3. 7
   Bring to a boil over high heat and skim off the foam.

   Stove
4. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Strain the stock through a fine sieve.

   Fine sieve
6. 10
   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.

   StovePotLid
7. 11
   Remove from the heat and leave the pot covered 10 minutes.
8. 12
   Fluff the grains with a fork and let cool slightly.
9. 13
   In a large bowl, mix the quinoa with the parsley and roasted vegetables.

   Bowl
10. 14
    Add the garlic, oregano and lemon juice and mix well.