This rainbow bowl of roasted vegetables folded into spoonfuls of fluffy quinoa is a feast for the eyes and a tribute to summer harvest.
For my grain-free friends, quinoa is classified as a seed. Still, it contains pesky phytic acid, which can inhibit digestion and nutrient absorption. Sprouting your quinoa overnight not only enhances its crisp, nutty flavor, but also helps to cultivate good gut bacteria.
- Organic onions, chopped into quarters
- Organic bell peppers, cored and cut into generous slices
- Organic asparagus, with ends broken off
- Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
- Celtic sea salt and freshly cracked pepper, to taste
- Sprouted white quinoa (such as TruRoots)
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. Toss the prepared onions and bell peppers in a bowl with olive oil, salt and pepper. Place the coated vegetables on the baking sheet and begin roasting for 30 minutes.
As the vegetables are roasting, cook and prepare the desired amount of quinoa according to package instructions.
After 30 minutes of roasting, add the prepared asparagus (also tossed with olive oil, salt and pepper) to the onions and bell peppers Roast for an additional 10-15 minutes.
Cut the vegetables into bite-sized pieces and place in a bowl. Add the cooked quinoa and season additionally as needed.
Photography/Styling by Agnieszka Kazmierczak