Quinoa with roasted vegetables

Quinoa, quinoa, or golden grain of the Andes as it is also known, is a pseudo-cereal that is mainly grown in the Andean mountain range of South America, with Peru and Bolivia being the main producers. It is considered a superfood and has become briefly popular due to the nutritional properties it contains . Quinoa is the seed of a herb but it is considered a cereal because of the ways in which it is prepared, very similar to rice, there are white , red and black ones, and the alternatives in which they can be included in the recipes are very numerous. The consumption of quinoa has many advantages for our body and its combination with vegetables increases its benefits even more. Quinoa with roasted vegetables is a dish that a large number of people can eat , from those with celiac disease, vegetarians, diabetics, pregnant women, children, adolescents, it is ideal for the diets of high-performance athletes and even highly recommended. for people who want to lose weight. For our recipe today, white quinoa will be the protagonist, accompanied by vegetables such as pumpkin, beet and onion.

QUINOA RECIPE WITH ROASTED VEGETABLES

Ingredients (2 servings)

• 300 g raw peeled pumpkin
• 250 g peeled raw beets (about 4 small units)
• 1 onion
• 200 g white quinoa
• Salt
• Mix exotic peppers
• Provencal herbs
• Oil

Preparation (90 minutes approx.): 1. Heat the oven to 200ºC. 2. Wash the vegetables and cut them into regular pieces. 3. On a baking tray, place the beet and onion pieces. Add the salt, ground pepper, Provençal herbs and a good splash of olive oil. 4. Bake at 180ºC for about 15 minutes. 5. Add the pumpkin pieces to the tray with a little salt and a mixture of ground peppers. 6. Stir the onion and beet. 7. Bake for about 45 more minutes, stirring the vegetables from time to time. 8. Wash the quinoa and boil it with lightly salted water for about 12-15 minutes. 9. Serve hot or warm and finish seasoning to taste, if necessary. Enjoy!