Ingredients and Weight:
- Quinoa: 500g
- Carrots: 200g
- Celery: 200g
- Red Bell Peppers: 200g
- Yellow Bell Peppers: 200g
- Zucchini: 200g
- Garlic: 3 cloves
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Vegetable Oil: 3 tablespoons
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Prepare the vegetables by washing and cutting them into bite-sized pieces.
- In a large bowl, combine the quinoa, cut vegetables, garlic, salt, black pepper, and vegetable oil. Mix well.
- Spread the mixture onto a baking sheet in a single layer.
- Bake for 30 minutes, or until the quinoa is cooked and the vegetables are tender and slightly caramelized.
- Serve hot or at room temperature as a side dish or light meal.
Nutritional Information:
- Calories: 320 kcal
- Protein: 8g
- Carbohydrates: 50g
- Fat: 12g (includes 2g saturated fat)
- Fiber: 6g
Dish Characteristics:
- Healthy: High in fiber and low in fat.
- Versatile: Can be served as a side dish or as a main course with protein of choice.
- Colorful: Vibrant colors from the vegetables add visual appeal.
- Tasty: Blend of sweet and savory flavors from the vegetables and quinoa.
User Comments:
- "This dish was a hit with my family! The quinoa and vegetables were perfectly cooked, and the flavors were great."
- "I love the combination of quinoa and vegetables. It's a healthy and delicious dish."
- "I served this as a side dish for a weekend brunch, and it was a big hit. The colors were so vibrant and appealing."
Special Precautions and Tips:
- Use fresh vegetables for best results. If using frozen vegetables, make sure to thaw them completely before cooking.
- Adjust the seasoning according to taste. You can add more salt or pepper if desired.
- Quinoa can be easily burned, so make sure to keep an eye on it while baking.
