Roasted Spring Vegetables with Herbed Quinoa and Roasted Garlic

Savor the vibrant flavors of spring with this nutritious dish featuring a colorful array of roasted vegetables, fragrant herbed quinoa, and roasted garlic. This recipe highlights seasonal produce with simple yet elegant preparations that enhance the natural goodness of each ingredient. Great for a light and wholesome meal, the dish balances taste and nutrition, making it a delightful culinary experience.

Ingredients

• 1 cup quinoa
• 1 3/4 cups vegetable broth
• 1 bunch asparagus, trimmed
• 1 lb baby carrots, halved lengthwise
• 1 lb cherry tomatoes
• 1 head garlic, top cut off
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the quinoa is cooked and fluffy.
3. Meanwhile, spread the asparagus, baby carrots, cherry tomatoes, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with thyme and rosemary. Toss to coat evenly.
4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5. Remove the vegetables from the oven and let them cool slightly.
6. Squeeze the roasted garlic cloves out of their skins and mix them with the cooked quinoa, distributing the garlic evenly.
7. Serve the roasted vegetables over the herbed quinoa.
8. Adjust seasoning with additional salt and pepper if desired.

Keywords: Vegan Dish, Spring, Healthy, Vegetables, Quinoa

Spice Rack: Thyme, Rosemary

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