Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free
Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free

Hello everybody, 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. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must 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 that.

The ingredients needed to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:
  1. Take 150 grams quinoa
  2. Get 1 red onion cut into wedges
  3. Take 2 sweet red peppers, deseeded and thickly sliced
  4. Prepare 6 baby parsnips, halved lengthways
  5. Take 175 grams baby carrots
  6. Get 2 tbsp olive oil
  7. Make ready 1 tbsp balsamic vinegar
  8. Take 30 grams fresh chopped coriander
  9. Make ready 1 salt & pepper to taste

Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve. Meanwhile, in a large saucepan, bring broth to a boil.

Steps to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:
  1. Preheat the oven to gas 6 / 200C / 400°F
  2. Put the vegetables into a roasting tin, coat with the oil and season. Roast for 25 - 30 minutes or until tender, turning once
  3. 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
  4. Stir the vegetables into the quinoa and let stand covered for 10 minutes
  5. Stir in the balsamic, 3/4 of the chopped coriander and season to taste
  6. Serve and garnish with the remaining coriander

Crumble over the feta, toss gently again and serve. Meanwhile, in a large saucepan, bring broth to a boil. Remove from the heat; fluff with a fork. Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture.

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