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Dinner/ Vegetarian

Roasted Corn & Veggie Quinoa

An easy and versitile way to cook quinoa. This is a great vegetarian summer recipe, perfect as a main meal or as a side dish.

Roasted Corn & Veggie Quinoa

Roasted Corn & Veggie Quinoa

Roasted vegetable quinoa is my favourite way to serve quinoa. It is simple to make and a really easy ‘all in one’ dish to serve and eat. My boys also eat more veggies when they have been roasted and added to quinoa so I take advantage of that during the summer months when they are less keen to eat vegetables in a salad.

How to cook quinoa

I have always found that a general rule of 1 part quinoa to 2 parts liquid works best. Cup measures are really helpful as a quarter cup of uncooked quinoa is considered 1 serving.

Here are some tips I have found helpful to cook quinoa:

  • Rinse your quinoa in a fine sieve before cooking (this removes a bitter tasting coating)
  • Cook your quinoa in stock for extra flavour.
  • Place the quinoa and liquid into a saucepan and bring to the boil – once boiling cover and simmer for 10-15 minutes until the water is absorbed.
  • If you the quinoa hasn’t absorbed the water, remove the lid and allow to bubble and stir until the liquid is gone.
  • If making in advance, spread the cooked quinoa over a large plate or baking tray to cool.

What are the best roasted vegetables to use?

I like to roast summer vegetables like cherry tomatoes, courgette, peppers and mushrooms but you could use any vegetable you like. Any leftover vegetables can be chopped up and roasted like like sweet potatoes, butternut squash, aubergine, parsnips, cauliflower… The list is endless.

A great tip for fussy eaters is to use vegetables you know they like. My boys love courgette, peppers and sweetcorn which is why I created this particular recipe. Olives are also a big hit when I have them in the fridge.

Can you make roasted vegetable quinoa in advance?

This Roasted Corn & Veggie Quinoa is a great dish to make in advance because it is delicious cold. I have never reheated it because I do not own a microwave so I’m not sure how it would heat up. However, I do make roasted vegetable quinoa to take to family bbq’s so I often will make it in advance and take it cold.

What to serve with Garlic Roasted Corn & Veggie Quinoa

I mostly serve this dish on its own if I am making it for dinner. If I am making it in advance it is usually as a side dish for a family bbq or buffet. Roasted vegetable quinoa would go well with any protein like chicken, turkey, pork, beef or fish. You could also serve it with some crusty bread and a side salad.

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Roasted Corn & Veggie Quinoa

Roasted Corn & Veggie Quinoa

By Published:

  • Yield: 4 Servings

An easy and versitile way to cook quinoa. This is a great vegetarian summer recipe, perfect as a main meal or as a side dish.

Ingredients

Instructions

  1. Preheat the oven to 180*C
  2. Place the vegetables onto a baking tray and drizzle over the oil, salt and pepper.
  3. Give everything a good mix with your hands and make sure the vegetables are evenly coated in oil.
  4. Place the vegetables into the oven and cook for 25-30 minutes until golden.
  5. Whilst the vegetables are cooking, place the quinoa and stock into a saucepan and bring to the boil.
  6. Once bubbling, cover with a lid and reduce the heat to LOW. Allow to simmer for 12-15 minutes or until the liquid has been absorbed.
  7. Once the vegetables are ready, remove from the oven and allow to cook slightly.
  8. Remove the corn from the cobs with a knife and mix in with the other vegetables.
  9. Combine the vegetables and the quinoa, season if needed and serve topped with fresh herbs and crumbled feta cheese.

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