Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a large bowl, toss the diced carrots, bell pepper, zucchini, and sliced red onion with 2 tablespoons of olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.
- Roast the vegetables in the preheated oven for 25–30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, bring 400 ml of water to a boil in a saucepan. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed.
- In a large bowl, combine the cooked kidney beans, roasted vegetables, and quinoa. Drizzle with the remaining tablespoon of olive oil and mix well. Adjust seasoning as desired.
- Allow the bowl to rest for about 5 minutes for flavors to meld before serving.
- Serve warm, garnished with fresh parsley. Add crumbled feta cheese or toasted pumpkin seeds if desired for an extra crunch and flavor!
Nutrition
Notes
Feel free to switch out vegetables based on what you have at hand – asparagus and sweet potatoes can make delightful additions!
If you're looking for a little spice, a sprinkle of chili flakes will do the trick.
Leftovers can be stored in the fridge for up to 3 days, making this a perfect meal prep option.
If reheating, simply warm it up gently on the stove, adding a splash of water to keep it moist.
Enjoy exploring the flavors of Kigali!
If you're looking for a little spice, a sprinkle of chili flakes will do the trick.
Leftovers can be stored in the fridge for up to 3 days, making this a perfect meal prep option.
If reheating, simply warm it up gently on the stove, adding a splash of water to keep it moist.
Enjoy exploring the flavors of Kigali!