How to Prepare Speedy Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free

Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free.

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys roasted vegetable quinoa, gluten, dairy, egg & soy-free. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. You can have vickys roasted vegetable quinoa, gluten, dairy, egg & soy-free using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:

1. {Get 150 grams of quinoa.
2. {Make ready 1 of red onion cut into wedges.
3. {Make ready 2 of sweet red peppers, deseeded and thickly sliced.
4. {Make ready 6 of baby parsnips, halved lengthways.
5. {Make ready 175 grams of baby carrots.
6. {Take 2 tbsp of olive oil.
7. {Get 1 tbsp of balsamic vinegar.
8. {Prepare 30 grams of fresh chopped coriander.
9. {Make ready 1 of salt & pepper to taste.

Steps to make Vickys Roasted Vegetable Quinoa, Gluten, Dairy, Egg & Soy-Free:

1. Preheat the oven to gas 6 / 200C / 400°F.
2. Put the vegetables into a roasting tin, coat with the oil and season. Roast for 25 - 30 minutes or until tender, turning once.
3. Meanwhile, rinse the quinoa then place in a pan of boiling water, 400ml is enough. Simmer for around 15 minutes until soft and fluffy then drain any excess water away.
4. Stir the vegetables into the quinoa and let stand covered for 10 minutes.
5. Stir in the balsamic, 3/4 of the chopped coriander and season to taste.
6. Serve and garnish with the remaining coriander.

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