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Quinoa and roasted vegetables

Quinoa and Mediterranean Roasted Vegetables

Richmond Howard
If you're looking for a delicious superfood recipe you're in the right place. This quinoa and roasted vegetable recipe is tasty and super healthy! It's vegan and gluten-free, packed with delicious roasted vegetables, high in healthy fats and complex carbohydrates whilst still being low in saturated fats.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Meal Prep, Side Dish
Cuisine Mediterranean
Servings 3 people
Calories 339 kcal


  • Baking tray
  • Microplane


  • 40 ml Extra Virgin Olive Oil
  • 2 Garlic cloves minced
  • 1 Zucchini cut into chunks
  • 2 Bell Peppers red & yellow, cut into chunks
  • 1 Red Onions cut into chunks
  • 125 g Cherry Tomatoes
  • Sea Salt & Black Pepper
  • 400 g Cooked Quinoa or 150g of raw quinoa, cooked


  • Mix together the minced Garlic and Extra Virgin Olive Oil.
  • Add the Vegetables onto a baking tray lined with baking paper. Drizzle over Garlic Oil and season generously with Sea Salt and Pepper. Mix thoroughly and spread them out evenly.
  • Roast at 420f for 15 to 20 minutes.
  • Mix together with warm Quinoa and serve.


Calories: 339kcalCarbohydrates: 41gProtein: 8gFat: 16gSaturated Fat: 2gSodium: 24mgPotassium: 720mgFiber: 7gSugar: 9gVitamin A: 2826IUVitamin C: 126mgCalcium: 55mgIron: 3mg
Keyword Mediterranean roasted vegetables, Quinoa and roasted vegetables
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