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Quinoa con Vegetales Asados (Quinoa with Roasted Vegetables)

Quinoa con Vegetales Asados (Quinoa with Roasted Vegetables)

Erica Dinho
5 from 9 votes
Course Main Course
Cuisine Latin
Servings 4 servings


  • 2 cups quinoa
  • ΒΌ cup extra-virgin olive oil
  • Sea salt and black pepper
  • 1 teaspoon ground cumin
  • 1 yellow zucchini sliced
  • 1 green zucchini sliced
  • 1 red bell pepper sliced
  • 1 pint of grape tomatoes
  • 1 green pepper sliced
  • 1 orange bell pepper
  • 1 red bell pepper sliced
  • 5 garlic cloves
  • 1 lemon
  • Queso Fresco or feta cheese for serving
  • Fresh parsley


  • Pre-heat the oven to 350F. Put the vegetables in a baking dish lined with baking paper to prevent them from sticking. Drizzle with olive oil and season with cumin, salt and pepper. Use your hands to mix well, then roast for 20-30 minutes.
  • Rinse the quinoa in a fine-meshed strainer. In a medium saucepan place the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Set aside.
  • In a large mixing bowl combine the quinoa and roasted vegetables. Adjust the seasoning, add lemon juice, and sprinkle cheese and parsley on top. Serve at room temperature.
Keyword quinua salad
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