Quinoa With Roasted Vegetables

Assemble the perfect gluten-free lunch with this recipe for Quinoa With Roasted Vegetables.

When I want a hearty lunch full of fiber, vitamins, and protein—something healthy that will keep me satisfied and full until dinner but won’t take me hours to prep or make—I reach for this recipe.

That’s because this recipe features the trio of quinoa, vegetables, and egg, packing a powerful punch. These three combine to make a nutritious bowl that I just can’t get enough of. Adding to the flavor are garlic, soy, sesame oil, and ginger. Thanks to this quartet, I can have this on the regular and not get bored with the taste.

And did I mention the convenience? I tend to frown upon frozen foods, but this recipe has me convinced they have a place in my kitchen. So if you’re tired of having a boring ol’ sandwich or salad for lunch, why not give this quinoa bowl a try? One mouthful, and you may never go back to sliced bread again.

Is Quinoa With Roasted Vegetables Healthy?

Let’s address the frozen foods. Yes, frozen vegetables retain their nutrients well because they are often picked at peak freshness and frozen right after. So, you will still benefit from all the vitamins and minerals they provide. Quinoa provides potassium, magnesium, and folate, as well as fiber and protein. Eggs are also a good source of protein, in addition to other vitamins and minerals. The garlic and ginger, meanwhile, contain anti-inflammatory properties. This recipe is suitable for vegetarian diets and can be adapted for a vegan diet if you replace the eggs with tempeh or tofu. For a gluten-free or slightly lower-sodium option, you could swap the soy sauce with tamari or coconut aminos.

Getting Perfectly Cooked Quinoa

Cooking quinoa is not unlike cooking brown rice; if you can do that, you can do this. The first step is to wash the quinoa. Put it in a fine-mesh sieve, then run it under cold water. This removes the saponin, its natural coating that gives it a bitter, sometimes soapy taste. Combine the quinoa with the water and bring to a boil. Note that you can also use broth here instead of water for added flavor. Reduce the heat and simmer covered until the liquid has evaporated. Take it off the heat and let it sit for 5 minutes; then fluff it up with a fork. Once it has cooled completely, chill it in the fridge.

Serving Suggestions

I’ve marketed this recipe as the ideal lunch, but don’t think you can’t add to it to turn it into a satisfying dinner. As with rice, this quinoa dish goes with a number of proteins, like Grilled Chicken Breast, Poached Fish, and Top Sirloin Steak. Speaking of steak, you could also make a Cauliflower Steak, if you wanted to keep things vegetarian/vegan. Aside from these entrées, you can pair your quinoa with a simple garden salad or Roasted Sweet Potatoes for a well-rounded selection of sides.

Recipe