Quinua con Verduras (Gluten-Free)

Ingredients

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 cup Carrots
• 1 cup Zucchini
• 1 cup Red bell pepper
• 3 tablespoons Olive oil
• 3 tablespoons Lime juice
• 0.25 cup Cilantro
• 2 cloves Garlic
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Rinse the 1 cup of Quinoa thoroughly. Place the rinsed 1 cup of Quinoa in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and fluffy. Let it sit, covered, off the heat for 5 minutes.
2. 2While the quinoa cooks, cut the 1 cup of Carrots into 1/2-inch pieces, cut the 1 cup of Zucchini into 1/2-inch pieces, and cut the 1 cup of Red bell pepper into 1-inch pieces. In a large bowl, combine the 1 cup of Broccoli florets, the cut 1 cup of Carrots, the cut 1 cup of Zucchini, and the cut 1 cup of Red bell pepper. Add 2 tablespoons of Olive oil, 0.25 teaspoon of Salt, and 0.125 teaspoon of Black pepper to the vegetables, then toss everything together until evenly coated.
3. 3Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated 400°F (200°C) oven for 20-25 minutes, or until the vegetables are tender when pierced with a fork and have some lightly browned edges.
4. 4While the vegetables roast, mince the 2 cloves of Garlic and chop the 0.25 cup of Cilantro. In a small bowl, whisk together the 3 tablespoons of Lime juice, 1 tablespoon of Olive oil, the chopped 0.25 cup of Cilantro, the minced 2 cloves of Garlic, 0.5 teaspoon of Ground cumin, the remaining 0.25 teaspoon of Salt, and the remaining 0.125 teaspoon of Black pepper.
5. 5Once the quinoa and vegetables are cooked, transfer the cooked 1 cup of Quinoa and the roasted vegetables to a large serving bowl. Pour the prepared dressing over the quinoa and vegetables, then toss gently to combine everything evenly. Serve the Quinua con Verduras warm or at room temperature.

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