Ingredients
Method
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a mixing bowl, toss the chopped bell peppers, zucchini, and cherry tomatoes with 15 ml of olive oil, paprika, salt, and pepper. Spread evenly on the baking tray.
- Roast the vegetables in the preheated oven for about 25 minutes, or until they are tender and just starting to caramelize.
- While the veggies roast, bring a pot of salted water to a boil. Add the rinsed quinoa, reduce to low heat, and cover. Cook for 15 minutes or until all the water is absorbed and the quinoa is fluffy.
- In a separate skillet, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for an additional minute until fragrant.
- In the skillet, add the mixed beans and cook until heated through, about 3–4 minutes. Stir gently, incorporating the onion and garlic.
- Once the quinoa is ready, combine it with the bean mixture in the skillet, mixing well. Season with additional salt and pepper as needed.
- To serve, plate the quinoa and bean mixture, topped with the roasted vegetables. Garnish with fresh parsley and optional feta and avocado.
Nutrition
Notes
For a more vibrant dish, feel free to mix and match with vegetables that are in season or those you particularly enjoy.
If you want a heartier option, consider adding more beans or including lentils.
Leftovers can be stored in the fridge for up to three days and are perfect for meal prep.
Reheat gently in a pan or microwave, adding a splash of water to keep it moist.
Enjoy making this dish your own!
If you want a heartier option, consider adding more beans or including lentils.
Leftovers can be stored in the fridge for up to three days and are perfect for meal prep.
Reheat gently in a pan or microwave, adding a splash of water to keep it moist.
Enjoy making this dish your own!