In a small bowl, whisk the oil, lemon juice and garlic until smooth.
Bowl
For the Roasted Vegetables
2
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.
3
In a bowl, toss the vegetables, zucchini, pepper and carrot with the olive oil, salt and black pepper.
Bowl
4
Spread on a baking sheet in a single layer, without crowding.
Baking pan
5
Roast the vegetables, zucchini, pepper and carrot in a hot oven (200°C / 390°F) 20–25 minutes, until the vegetables are golden.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
To assemble
6
Put the quinoa and the water in a pot 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.
7
Remove from the heat and leave the pot covered 10 minutes.
8
Fluff the grains with a fork and let cool slightly.
9
Divide the quinoa among bowls and top with the roasted vegetables.
10
Pour the sauce over the top, sprinkle with the cilantro and serve.
453calories
13 gprotein
46 gcarbs
22 gfat
● protein 12%● carbs 43%● fat 45%
Per serving (484 g), of 4 servings
For the Salad Dressing · For the Roasted Vegetables · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Broccoli: measured in pieces: one ≈ 400 g · 34 kcal per 100 g · More about Broccoli →
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)
