Quinoa with mint and roasted vegetables
A fresh quinoa dish with roasted vegetables and mint. (Reconstructed - classic proportions)
Ingredients
| 200 g | quinoa |
| 1 | courgette |
| 1 | red pepper |
| 1 | red onion |
| 1 handful | cherry tomatoes |
| 1 handful | fresh mint |
| — | olive oil |
| — | lemon juice |
| — | salt |
| — | black pepper |
Instructions
(Reconstructed - classic proportions)
- Rinse 200 g quinoa well, then simmer in about 400 ml salted water for 15 minutes until the grains are translucent and the water is absorbed. Fluff and let cool.
- Cut a courgette, a red pepper, a red onion and a handful of cherry tomatoes into chunks. Toss with olive oil, salt and pepper and roast in a hot oven (200 C) until softened and lightly caramelised, about 20-25 minutes.
- Fold the roasted vegetables through the quinoa. Stir in a good handful of chopped fresh mint.
- Dress with olive oil and lemon juice, adjust salt and pepper, and serve warm or at room temperature.