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Recipe by Chavi Feldman

Teriyaki Roasted Veggies with Quinoa

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Teriyaki Roasted Veggies with Quinoa
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts - Soy - Sesame - Gluten
4 Hours
Diets
- Vegetarian - Pescatarian - Vegan

Truthfully, these veggies can go with just about any grain out there; quinoa, bulgur, farro, you name it. This simple but flavorful side is also great served cold as a salad if you have any leftovers. But don’t count on that…I didn’t!

Ingredients

Roasted Veggies and Quinoa

  • 2 medium carrots, cut into small chunks

  • 5–6 baby zucchini, cut into 1/2-inch slices

  • 6 ounces (170 grams) baby bella mushrooms, sliced

  • 1 small red pepper, diced

  • 1 bag pearl onions, peeled

  • 1/2 cup raw Pereg Quinoa, rinsed

Marinade

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1/2 teaspoon red pepper flakes

  • 1/8 teaspoon ground ginger

Directions

Prepare the Roasted Veggies and Quinoa

1.

Combine all marinade ingredients in a medium bowl and mix well. Add vegetables and toss to coat.

2.

Marinate at room temperature for two to three hours.

3.

Preheat oven to 400°F (200°C).

4.

Using a slotted spoon, remove veggies from the marinade, taking care to drain well.

5.

Place the vegetables on a baking sheet that has been lightly greased with cooking spray.

6.

Place the baking sheet in the oven and bake for 25–30 minutes, tossing halfway through the baking time.

7.

Meanwhile, combine the water and rinsed quinoa with 1/2 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat, cover, and cook for 15 minutes.

8.

Once the quinoa is cooked, fluff with a fork and place in a large serving dish.

9.

Add roasted vegetables to quinoa and toss to combine.

10.

Top with toasted slivered almonds and feta cheese (if using). Serve warm or chilled.

Notes:

Quinoa will still retain its texture, flavor, and health benefits even once frozen. To make this dish a bit easier to prepare, cook up a several batches of quinoa and divide evenly. Once cooled to room temperature, place each portion in an airtight ziplock bag and freeze for up to one month. Thaw overnight in the refrigerator for one less step the next time around.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Recipe tags

chavi feldman courgettes flavorful freezer-friendly quinoa roasted vegetables roasted veggies simple Teriyaki weeknight dinners zucchini zucchinis
Teriyaki Roasted Veggies with Quinoa

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Esti Vann
Esti Vann
5 years ago

Keep Separate If I will be serving this Friday night, do I keep the quinoa separate from the vegetables until right before?

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Cnooymow{shman
Cnooymow{shman
Reply to  Esti Vann
5 years ago

You could but I think the veggie flavors infuse Better if they are together for part of the time .

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Stacey Silverman
Stacey Silverman
2 years ago

Millet was a really good substitute for the quinoa. Also,

https://www.thekitchn.com/how-to-cook-perfect-millet-every-time-cooking-lessons-from-the-kitchn-185974?amp=1

They say to prepare the millet with butter, so that was an interesting addition.

This is one of those excellent recipes that you can make ahead and have it be available all week long. Thank you!

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wpdiscuz   wpDiscuz

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