Quinoa Pan with Roasted Vegetables

Ingredients

• 2 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 Red Onion
• 2 Garlic cloves
• 3 tbsp olive oil
• Salt
• Pepper
• 2 tsp Zatar
• 200 g Quinoa
• 0.5 bunch Parsley (10 g)
• 50 g walnut kernels

Instructions

1. 1.

   Clean, peel and cut carrots into diagonal slices. Clean, seed, wash bell peppers and slice into strips. Clean zucchini, wash, halve lengthwise and slice. Peel onion and garlic and cut into thick slices.

2. 2.

   Spread prepared vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and Zatar. Mix well and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.

3. 3.

   Meanwhile rinse quinoa under cold water until clear. Bring to boil in a pot with 400 ml water and simmer on low heat for about 15–20 minutes. Wash parsley, shake dry and finely chop. Roughly chop walnuts.

4. 4.

   Remove vegetables from oven, let cool briefly, then mix with quinoa. Season again with salt and pepper and serve in bowls. Garnish with nuts and parsley.