/gheeː peaː teaː/
Servings: 4 | 30 minutes | 375 kcal
The origins of quinoa are thought to date back to the Inca Empire, when it was a staple food in the Andes region of South America.
Quinoa is so versatile that it can be used in place of rice, couscous, or even oatmeal for a nutritious meal!
Ingredients
- 1 cup quinoa
- 1 cup red onion
- 1 cup zucchini
- 1 cup cauliflower florets
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon chilli flakes
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 200C/400F.
- On a baking sheet, toss the red onion, zucchini, and cauliflower with the olive oil, salt, and chilli flakes.
- Roast the vegetables in the preheated oven for 20 minutes, stirring once during cooking.
- Meanwhile, cook the quinoa according to package instructions.
- Once the quinoa and vegetables are cooked, combine them in a large bowl and toss with the lemon juice and parsley.
- Serve the vegan quinoa bowl warm or at room temperature.