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.
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
Step by step
Bake the vegetables at 200 ºC for about 25 minutes, until they are cooked through.
Cook the quinoa according to the manufacturer’s instructions.
Prepare a vinaigrette using 50 ml of olive oil, 15 ml of balsamic vinegar, a tablespoon of mustard, and salt and pepper.
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.