Roasted Vegetable Quinoa Medley
A nourishing quinoa dish filled with oven-roasted eggplant, zucchini, summer squash, tomatoes, bell pepper, onions, and garlic. Dried oregano and crushed red pepper add savory warmth, while fresh lemon juice and crunchy pumpkin seeds or walnuts provide a bright, textured finish.
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Ingredients
For the Roasted Vegetables:
- 1 large eggplant cut into 1-inch cubes
- 1½ tablespoons dried oregano
- 2 medium white or yellow onions chopped into approximately 1-inch pieces
- Black pepper as needed
- 1 red bell pepper seeds removed and flesh chopped
- 3 fresh garlic cloves finely minced
- 2 large tomatoes roughly chopped
- Olive oil as needed for drizzling
- 1 yellow summer squash diced
- 1 –2 teaspoons crushed red pepper flakes
- Salt according to taste
- 1 green zucchini diced
For the Quinoa:
- 2 cups quinoa
- 4 cups water
- Salt to taste
For Finishing:
- Juice of 1 lemon
- ¼ cup pumpkin seeds or chopped walnuts
- Additional black pepper if desired
- Additional salt if needed
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the onions, garlic, zucchini, yellow squash, eggplant, red bell pepper, and tomatoes, cutting the vegetables into small, relatively uniform pieces to encourage even roasting.
- Arrange the prepared vegetables across a large baking sheet in an even layer.
- Drizzle the vegetables with olive oil, then season them with dried oregano, crushed red pepper flakes, salt, and black pepper.
- Toss thoroughly until the vegetables are evenly coated with the oil and seasonings. Redistribute them into a single layer on the baking sheet.
- Roast for 25–30 minutes, stirring the vegetables once halfway through the cooking time. Continue roasting until they are tender and lightly golden.
- While the vegetables are in the oven, place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water.
- Pour 4 cups of water into a medium saucepan and bring it to a boil. Add the rinsed quinoa and stir to combine. A small amount of salt may also be added to the cooking water for additional seasoning.
- Lower the heat, cover the saucepan, and simmer the quinoa for approximately 20 minutes, or until the liquid has been completely absorbed.
- Remove the saucepan from the heat and keep it covered for several additional minutes. Uncover and gently separate the grains with a fork.
- Transfer the cooked, fluffed quinoa to a large mixing bowl and add the roasted vegetables.
- Fold the ingredients together gently until the roasted vegetables are evenly dispersed throughout the quinoa.
- Add the pumpkin seeds or chopped walnuts, followed by the freshly squeezed lemon juice.
- Taste the medley and adjust the seasoning with additional salt and black pepper as necessary. Mix until all ingredients are thoroughly incorporated.
- Serve the roasted vegetable quinoa medley warm or at room temperature as a substantial vegetarian main course or a flavorful side dish.
Notes
Cutting the vegetables into similarly sized pieces helps them cook and brown at a more consistent rate.
Pumpkin seeds provide a pleasant crunch, while chopped walnuts may be used as an alternative.
For a brighter finish, add a small additional squeeze of fresh lemon juice immediately before serving.