Spiced Quinoa and Roasted Vegetable Tower
Introduction
Tonight, let's indulge in a hearty and fluffy African-inspired vegan dish: Spiced Quinoa and Roasted Vegetable Tower. This dish layers beautifully spiced quinoa with a medley of roasted seasonal vegetables, topped with a drizzle of tangy tahini dressing, making it a perfect centerpiece for a vegan dinner.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 large zucchini, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 eggplant, sliced
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 2-3 tbsp water, as needed
Instructions
- Preheat the oven to 200°C (400°F).
- In a saucepan, bring the vegetable broth to a boil. Add quinoa, turmeric, cumin, cinnamon, and salt. Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
- Toss zucchini, bell peppers, and eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until vegetables are tender and slightly charred.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth.
- To assemble, place a layer of spiced quinoa on a plate, top with roasted vegetables, and drizzle with tahini dressing. Repeat the layers until all ingredients are used.
Enjoy this delightful and nutritious tower of spiced quinoa and roasted vegetables. It's not only a feast for the eyes but also a burst of flavors and textures that will satisfy your palate. Perfect for a cozy evening!
Nia
Nutritionfacts | Calories: 400, Fat: 15g, Carbohydrates: 58g, Protein: 12g |
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Preparation Time | 50 minutes |
Allergy Information | Contains sesame (tahini), may contain gluten in vegetable broth depending on brand |