How to Best At Home Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free

How to Best At Home Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free. Made from roasted red peppers and chiles, harissa (a.k.a. "Moroccan ketchup") is a flavor bomb that transforms this dish. Its chunky texture helps it cling to the eggplant and tempeh, which roast up crispy, glazed, and delicious. Great recipe for Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner.

Gluten free, dairy free and kid friendly these quinoa patties are flour free, packed full of nutritious vegetables and go perfectly with your favourite dipping sauce.

I love having lots of healthy ready to go food for busy weeks.

While vegetables are roasting, make the quinoa.

You can cook Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free

1. It’s 150 grams of quinoa.

2. It’s 1 of red onion cut into wedges.

3. You need 2 of sweet red peppers, deseeded and thickly sliced.

4. It’s 6 of baby parsnips, halved lengthways.

5. Prepare 175 grams of baby carrots.

6. You need 2 tbsp of olive oil.

7. Prepare 1 tbsp of balsamic vinegar.

8. Prepare 30 grams of fresh chopped coriander.

9. You need 1 of salt & pepper to taste.

Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat.

Cover the pot and reduce heat to low.

Remove from heat and transfer quinoa to a large bowl.

Add the roasted vegetables to the bowl.

Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free instructions

1. Preheat the oven to gas 6 / 200C / 400°F.

2. Put the vegetables into a roasting tin, coat with the oil and season. Roast for 25 - 30 minutes or until tender, turning once.

3. Meanwhile, rinse the quinoa then place in a pan of boiling water, 400ml is enough. Simmer for around 15 minutes until soft and fluffy then drain any excess water away.

4. Stir the vegetables into the quinoa and let stand covered for 10 minutes.

5. Stir in the balsamic, 3/4 of the chopped coriander and season to taste.

6. Serve and garnish with the remaining coriander.

Add onions, zucchini, carrots, mushrooms and garlic.

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Pour dressing over quinoa mixture; toss gently to coat.

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