Quinoa with Roasted Vegetables and Pomegranate

Quinoa with Roasted Vegetables and Pomegranate

Quinoa with Roasted Vegetables and Pomegranate is a vibrant and nutritious dish that combines the nutty flavor of quinoa with a colorful mix of roasted vegetables and the sweet-tart burst of pomegranate seeds.

This dish is perfect as a wholesome main course or a hearty side. The roasted vegetables add depth and caramelization, while the pomegranate seeds offer a refreshing contrast and a pop of color.

It’s a versatile recipe that is both visually appealing and packed with flavor, making it an excellent choice for both everyday meals and special occasions.

Ingredients:

For the Quinoa and Roasted Vegetables:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 medium red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

For the Pomegranate and Dressing:

• 1 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

How to Make:

Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside.

Roast the Vegetables: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, toss the diced red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Spread the vegetables in a single layer on the prepared baking sheet.

Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through. Remove from the oven and let them cool slightly.

Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, and honey or maple syrup. Season with salt and black pepper to taste.

Assemble the Dish: In a large bowl, combine the cooked quinoa with the roasted vegetables. Gently mix in the pomegranate seeds and chopped parsley. Drizzle the dressing over the quinoa and vegetables, and toss everything together until well combined.

Serve: Transfer the quinoa and roasted vegetable mixture to a serving platter or individual bowls. Garnish with additional pomegranate seeds and parsley if desired. Serve warm or at room temperature.

Chef’s Note: This dish is highly adaptable, so feel free to use other vegetables in place of the ones listed, such as carrots, sweet potatoes, or broccoli. For added protein, you can mix in some chickpeas or feta cheese. If you prefer a vegan option, simply omit the honey and use maple syrup or agave nectar instead. The quinoa mixture can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 cup of quinoa with roasted vegetables and pomegranate, assuming 4 servings from the recipe.)

• Calories: 280 per serving
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 8g

Quinoa with Roasted Vegetables and Pomegranate offers a delicious blend of textures and flavors, making it a wholesome and satisfying choice for any meal. Enjoy this nutritious and colorful dish that celebrates both health and taste!

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