Recipes

Roasted vegetables with quinoa

20 min

Time

4 persons

Servings

EASY

Difficulty

0 / 5 (0 votes)

Rating

Roasted vegetables with quinoa

Ingredients

  • 200 g pumpkin
  • 1 red bell pepper
  • 200 g spinach
  • 3 carrots
  • 150 g beets
  • 250 g quinoa
  • Borges Classic olive oil
  • Salt and pepper
  • 15 ml Borges balsamic vinegar
  • 1 tablespoon mustard

Classic

Borges Balsamic vinegar of Modena

Balsamic Vinegar of Modena

Step by step

  1. Step 1

    On a baking sheet, lay out the peeled and diced pumpkin, julienned bell pepper, spinach, and carrots and beets cut into strips. Drizzle some olive oil over the top (or use a brush). Add salt and pepper to taste. 

  2. Step 2

    Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through. 

     

  3. Step 3

    Cook the quinoa according to the manufacturer’s instructions. 

  4. Step 4

    Prepare a vinaigrette using 50 ml of olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper. 

  5. Step 5

    Arrange the quinoa in a bowl, add the vegetables and the dressing, and stir well to blend the flavors together. The dish can be served either hot or cold. 

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