Recipe

Avocado Oil Roasted Vegetables with Quinoa

A healthy, delicious, and nutritious meal featuring organic AEVO Avocado Oil, this dish combines roasted vegetables and quinoa, perfect for a balanced diet. It’s rich in essential nutrients and provides a wholesome experience.

Ingredients:

• Vegetables:
  • 1 medium zucchini, chopped
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 large red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 2 medium carrots, chopped
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
• Quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
• Other Ingredients:
  • 3 tablespoons AEVO Organic Avocado Oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it using a little AEVO Avocado Oil.
2. Prepare the quinoa:
   • In a medium saucepan, add the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed all the liquid.
   • Fluff the quinoa with a fork and set aside.
3. Prepare the vegetables:
   • In a large bowl, add the chopped zucchini, bell peppers, red onion, carrots, broccoli, cauliflower, and cherry tomatoes.
   • Drizzle the vegetables with 3 tablespoons of AEVO Organic Avocado Oil and sprinkle the garlic powder, oregano, paprika, sea salt, and ground black pepper over them.
   • Toss the vegetables thoroughly to ensure they’re evenly coated in oil and spices.
4. Roast the vegetables:
   • Spread the seasoned vegetables evenly on the prepared baking sheet.
   • Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until they become golden and tender.
   • Once done, remove the vegetables from the oven and let them cool slightly.
5. Assemble the dish:
   • In a large serving bowl, mix the cooked quinoa with the roasted vegetables.
   • Drizzle with a bit more AEVO Organic Avocado Oil for extra richness and toss everything gently.
   • Add a squeeze of lemon juice and garnish with fresh parsley if desired.
6. Serve:
   • Serve warm, as a healthy lunch or dinner option. This dish pairs well with a simple side salad or grilled protein.
      

This dish is an excellent blend of nutrient-rich quinoa and vegetables, enhanced with the light, buttery flavor of AEVO Avocado Oil. It’s not only satisfying but also packed with essential vitamins and minerals for overall well-being.