Curry Roasted Veggies with Quinoa
Servings: 2
Ingredients
- 1 bunch of cilantro
- 1 zucchini
- 1 onion (or shallot)
- 1 bunch of broccoli
- 95 grams red & white quinoa
- 1 roasted red pepper
- 60 grams hummus
- 30 ml turmeric vinaigrette
- 11.25 grams mild madras curry powder (turmeric, coriander, salt, mustard, fenugreek, dehydrated garlic, cumin, dehydrated onion, wheat flour, fennel, black pepper, kosher salt)
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 450°F. In a medium pot, combine the quinoa (rinse before adding), 1 cup of water and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork and set aside in a warm spot; season with ⅓ of the spice blend and S&P to taste.
- While the quinoa cooks, cut the broccoli into long, thin florets, including the stem. Cut the zucchini into ½-inch thick rounds, discarding the ends. Cut off and discard the ends of the onion; peel and slice into ½-inch rounds. Small dice the roasted red pepper. Roughly chop the cilantro leaves and stems.
- On a lined sheet pan, toss the broccoli, zucchini and onions with a drizzle of oil; season with the remaining spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
- While the vegetables roast, in a bowl, combine the hummus, roasted red pepper, ½ the cilantro and a drizzle of olive oil; season with S&P to taste. Stir to combine thoroughly.
- Divide the finished quinoa between your plates, top with the curry-roasted vegetables and red pepper hummus. Drizzle with the turmeric vinaigrette and top with the remaining cilantro.