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Quinoa and Roasted Vegetable Bowl Recipe




  • Cooking spray
  • 4 cups cooked quinoa
  • olive oil
  • salt and freshly ground black pepper
  • 2 bulbs garlic, skins on
  • 12 baby carrots, tops removed
  • 2 medium red peppers
  • 3 medium beetroots, tops and roots removed
  • 1tbsp chopped fresh thyme
  • 4fl oz water
  • 4tbsp whole flat-leaf parsley leaves


1. Preheat the oven to 230°C/440°C/gas mark 8. Line a baking tray with foil and lightly grease it with cooking spray or a drizzle of oil.

2. In a large bowl, toss the quinoa with 2tbsp olive oil, 1tsp salt and the pepper. Transfer to a large casserole dish, put the lid on, and set aside.

3. Skin the garlic bulbs, leaving each bulb intact with skins on. Cut off the pointy end of each bulb so the flesh is visible.

4. In a large bowl, toss the garlic, carrots, peppers and beetroots with 2tbsp olive oil and 1tbsp salt until coated. Wrap each garlic bulb in foil, and place upright on the baking sheet. Spread out the rest of the vegetables on the baking sheet in a single layer.

5. Roast the vegetables until they begin to brown then transfer to a casserole dish. The carrots will be ready in about 20 minutes, the garlic and peppers should take about 30 minutes. The garlic should be very soft, like a paste, inside its skin. Transfer it to a dish to cool. The peppers are ready when their skins are wrinkled and a bit charred. Put them in a brown paper bag and seal tightly. Set aside for 30 minutes. The beetroots will take longest, 40 minutes to 1 hour. When they’re done allow them to cool on the baking sheet. Turn down the oven to 180°C/350°F/gas mark 4.

6. Separate the garlic cloves from the bulbs. Squeeze their flesh into a medium bowl. Using a fork, mash them together into a paste. Whisk in 2tbsp olive oil and a pinch of salt, and the thyme and water, combining thoroughly.

7. Pour half of the garlic mixture over the quinoa and carrots, and toss to coat. Season with salt and pepper. Set aside the rest of the garlic mixture.

8. Rub each beetroot with your fingers to slip off its jacket; it should come off easily. If necessary, use a knife. Cut crosswise into ½in slices, and put in a large bowl.

9. Take the peppers out of the paper bag. Cut each in half, top to bottom. Remove the stem and seeds, and peel off the skin. Cut into ¼in slices. Add them to the bowl with the beetroots.

10. Pour the remaining garlic mixture over the beetroots and peppers, and stir to coat. Season. Transfer the vegetables to the casserole dish, and gently toss all the ingredients together. Put the lid back on the dish and bake the casserole until it’s warmed through and steaming, about 30 minutes.

11. Spoon the quinoa and vegetables into bowls, garnish with parsley, and serve hot.

Recipe courtesy of Quinoa: The Everyday Superfood published by Sonoma Press


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