Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys roasted vegetable quinoa, gluten, dairy, egg & soy-free. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook vickys roasted vegetable quinoa, gluten, dairy, egg & soy-free using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:
- Take 150 grams quinoa
- Prepare 1 red onion cut into wedges
- Get 2 sweet red peppers, deseeded and thickly sliced
- Get 6 baby parsnips, halved lengthways
- Prepare 175 grams baby carrots
- Prepare 2 tbsp olive oil
- Get 1 tbsp balsamic vinegar
- Take 30 grams fresh chopped coriander
- Get 1 salt & pepper to taste
Instructions to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:
- Preheat the oven to gas 6 / 200C / 400°F
- Put the vegetables into a roasting tin, coat with the oil and season. Roast for 25 - 30 minutes or until tender, turning once
- 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
- Stir the vegetables into the quinoa and let stand covered for 10 minutes
- Stir in the balsamic, 3/4 of the chopped coriander and season to taste
- Serve and garnish with the remaining coriander
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