Assemble the perfect gluten-free lunch with this recipe for Quinoa with Roasted Vegetables, nutrients abound in a satisfying sea of ginger, soy, and garlic flavor.
Table of Contents
When I want a hearty lunch with fiber, vitamins, proteins—something healthy that will keep me sated and full until dinner, something that is easy to whip together and won’t take me until dinner to make—I reach for this recipe.
That’s because it features quinoa, vegetables, and egg. The three combine to make a nutritious bowl that I just can’t get enough of. Bringing the flavor are garlic, soy, sesame oil, and ginger. Thanks to this quartet, I can have this on the regular and not get bored of the taste.
And did I mention the convenience? I tend to frown upon frozen foods but this recipe has me convinced they have a place in my kitchen (specifically, in a bowl of this quinoa!).
If you’re tired of having a boring ol’ sandwich or salad for lunch, why not give this quinoa bowl a try? One mouthful and you may never go back to sliced bread again.
Are Quinoa with Roasted Vegetables Healthy?
Let’s address the frozen foods. Yes, the vegetables retain their nutrients well, so you will still benefit from all the vitamins and minerals they provide. Quinoa is a whole grain that provides vitamins and minerals, as well as fiber and protein. That last one also comes courtesy of the eggs. The garlic and ginger, meanwhile, contain anti-inflammatory properties. It’s suitable for vegetarian and gluten-free diets, and can be adapted for a vegan diet if you replace the eggs with tempeh or tofu (you may also want to ensure the soy sauce is vegan).
How Do I Cook Quinoa?
Cooking quinoa is not unlike cooking brown rice; if you can do that, you can do this. First step is to wash the quinoa. Put it in a fine-mesh sieve then run it under cold water. This removes the saponin, its natural coating that gives it a bitter taste. Combine the quinoa with the water and bring to a boil. Note that you can also use broth here instead of water for added flavor. Reduce the heat and simmer covered until the liquid has evaporated. Take it off the heat and let it sit for five minutes then fluff it up with a fork. Once it has cooled completely, chill it in the fridge.
INGREDIENTS
- 1 tbsp toasted sesame oil (or coconut oil)
- 1–2 garlic cloves, minced
- 3–4 cups cooked quinoa, chilled
- 1 (16 oz.) bag organic frozen mixed vegetables
- 2 large organic eggs
- 2–3 tbsp gluten-free soy sauce
- 1/2 tsp ground ginger
INSTRUCTIONS
Aromatics
Heat oil and sauté garlic until fragrant.
Combine
Add quinoa and veggies, cooking until softened.
Scramble
Push mixture aside, scramble eggs, then mix.
Season
Pour soy sauce, add ginger, and toss everything.
Devour!
FAQs & Tips
Let it cool completely then store it in an airtight container in the fridge for up three days. You can also freeze your leftovers for up to two months. Before reheating, let it thaw in the fridge overnight then put it either in the microwave or back on the stove.
If the ginger and garlic alone isn’t doing it for you, you may want to turn to your spice rack and add cumin, paprika, chili powder, turmeric, or curry powder. You can also add fresh herbs, like parsley, basil, and cilantro, or freshen up the taste with lemon and/or lime zest (add it during cooking or as a garnish).
You certainly can. I like nutty or tangy cheeses so my top picks are feta, blue, goat, gouda, or grated Parmesan. I tend to add the cheese at the very end, just before serving, though you may want to add it while the dish is still hot and stir it in.
You’ll end up with a nutty, firmer grain. You may also find it slightly more bitter. Given you’re mixing the quinoa with an assortment of other flavors, you may not notice the more pronounced taste, but on occasions when you’re eating quinoa alone (or as a side dish with no added ingredients), I reckon this will be more of an issue.
You totally can. Do them up in a skillet. Once done, make a well in the middle and add the egg. Once your eggs have gotten sufficiently scrambled, mix in the quinoa and you’re done!
Serving Suggestions
I’ve marketed this recipe as the ideal lunch, but don’t think you can’t add to it to turn it into a satisfying dinner. As with rice, this quinoa dish goes with a number of proteins, like Juicy Grilled Chicken Breast, Perfect Poached Fish, and Top Sirloin Steak. Speaking of steak, this recipe shows you how to make the Perfect Cauliflower Steak, if you wanted to keep things vegetarian. Aside from these entrees, you can pair your quinoa with a simple garden salad or roasted sweet potatoes for a well-rounded selection of sides.
Quinoa with Roasted Vegetables
Ingredients
- 1 tbsp toasted sesame oil or coconut oil
- 1 to 2 garlic cloves minced
- 3 to 4 cups cooked quinoa chilled
- 1 (16 oz.) bag organic frozen mixed vegetables
- 2 large organic eggs
- 2 to 3 tbsp gluten-free soy sauce
- 1/2 tsp ground ginger
Instructions
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Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir until it becomes fragrant, about 30 seconds.
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Incorporate the chilled quinoa and frozen mixed vegetables into the skillet. Cook until the vegetables start to soften and the quinoa is well coated with the garlic oil, approximately 2 minutes.
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Push the quinoa and vegetable mixture to one side of the skillet. Crack the eggs into the cleared space and scramble them until fully cooked. Then, mix the scrambled eggs into the quinoa and vegetables.
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Drizzle the gluten-free soy sauce over the skillet contents and sprinkle with ground ginger. Toss everything together and cook for an additional 1 to 2 minutes until the dish is heated through. Taste and adjust the seasonings if necessary.
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Serve the quinoa fried rice hot and enjoy your meal. DEVOUR!
Nutrition
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