This Roasted Spring Vegetable Bowl With Herbed Quinoa and Garlic Is Peak Seasonal Eating

Roasted spring vegetables, herbed quinoa, and mellow garlic come together in a fresh, flavor-packed dish perfect for an easy, healthy meal.

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Roasted Spring Vegetables with Herbed Quinoa and Roasted Garlic

Ingredients

• 2 cups quinoa, rinsed
• 4 cups water
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 3 carrots, peeled and sliced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 6 cloves garlic, unpeeled
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain.
3. Bring 4 cups of water to a boil in a medium saucepan.
4. Add the quinoa to the boiling water, cover, and reduce the heat to low. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 5 minutes.
5. Fluff the quinoa with a fork and mix in the chopped parsley and mint.
6. In a large bowl, combine carrots, zucchinis, bell pepper, and red onion.
7. Add 2 tablespoons of olive oil, salt, and black pepper to the vegetables. Toss to coat evenly.
8. Spread the vegetables in a single layer on a baking sheet.
9. Place the unpeeled garlic cloves on the baking sheet with the vegetables.
10. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
11. Remove the roasted garlic from their skins and mash into the quinoa mixture.
12. Drizzle with the remaining tablespoon of olive oil and adjust seasoning if necessary.
13. Serve the herbed quinoa topped with roasted vegetables.

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