Popular search


Roasted vegetables with quinoa

20 min


4 persons




0 / 5 (0 votes)


Roasted vegetables with quinoa


  • 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 Olive oil

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. 

Login required

or with your email address

There has ben an error please try again later