Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, vickys roasted vegetable quinoa, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Made from roasted red peppers and chiles, harissa (a.k.a. "Moroccan ketchup") is a flavor bomb that transforms this dish. Its chunky texture helps it cling to the eggplant and tempeh, which roast up crispy, glazed, and delicious. Great recipe for Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner.

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

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

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

Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.

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

Add onions, zucchini, carrots, mushrooms and garlic. Pour dressing over quinoa mixture; toss gently to coat. This collection of recipes features dairy free, gluten free, nut free and meatless recipes. PLEASE NOTE: Some of the recipes below require minor adjustments. Check the notes for substitution suggestions.

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