lemon-herb quinoa with seasonal roasted vegetables
makes 4 | ready in 30 mins.
This light and zesty main dish provides grounding energy without heaviness. Roasted veggies meet fluffy quinoa, kissed with fresh herbs and a squeeze of lemon to spark digestion and bring it all to life.
Ingredients
For the quinoa
1 cup quinoa, rinsed
2 cups water
Juice of 1 lemon
1 tsp mustard seeds
½ tsp hing
2 tbsp olive oil
For the vegetables
4-5 cups seasonal vegetables (cauliflower, radishes, asparagus, carrots, Brussels sprouts)
Himalayan mineral salt and black pepper to taste
2 tbsp Olive oil
½ tsp hing
1 tsp cumin seeds
Chopped fresh parsley and mint
Doshic Adjustments
🅟 🅥 🅚 Enjoy as is.
Method
Place the quinoa in 2 cups of water and bring to a boil. Stir once, cover and reduce heat to a simmer. Cook for 15 minutes. Allow to sit for 5 minutes, fluff with a fork and set aside.
Heat olive oil over medium heat. Add mustard seeds and hing and sauté until aromatic.
Mix cooked quinoa with lemon juice, herbs, and seasoned oil.
Make the roasted vegetables by preheating the oven to 400º.
In a bowl, toss the diced vegetables with the olive oil and spices. Spread into a single layer on a baking sheet and roast for 20 mins, tossing halfway through.
Photos from Michelle at sunkissedkitchen.com
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