Hello, my fellow food enthusiasts!
Today, I’m thrilled to share with you a vibrant and nourishing dish perfect for an allergy-friendly lunch that’s as pleasing to the palate as it is to the eyes: our Rustic Rainbow Roasted Vegetable Quinoa Pilaf with a Lemon-Herb Dressing. As someone who has to navigate around egg, dairy, and soya allergies in our household, I’m always on the hunt for recipes that are both safe and scrumptious – this one, my friends, ticks all the boxes.
After a bustling morning filled with the usual chores and a rather spirited jog (because, let’s face it, we all need a bit of that cardio love), I found myself rummaging through the pantry for lunch inspiration. As the weather is just starting to hint at the brighter days of spring, I wanted something light yet satisfying that would not require me standing over the stove for too long.
Enter quinoa, that tiny but mighty seed that is a complete protein. It’s the perfect base for a multitude of dishes, and today, it’s the star of our pilaf. The idea is simple – we’re pairing fluffy, nutty quinoa with an array of roasted vegetables tossed in a tangy, herbaceous dressing. It’s a dish that invites improvisation, so feel free to substitute with whatever vegetables you have on hand.
The harmony of sweet beets, crunchy carrots, and succulent zucchini, thrown together with crisp bell peppers and red onions (each vegetable turning more luscious as it caramelizes in the oven), creates a medley of textures and tastes. The seasoning is straightforward – paprika and garlic powder – but feel free to get creative with your favorite spices.
As our veggies transform in the oven’s embrace, I love to take a moment to step outside and breathe in the crisp air, perhaps snip a few fresh herbs from the garden if it’s not too nippy. The zesty lemon-herb dressing is where the fresh mint, basil, and parsley really bring the whole dish to life, intertwining beautifully with the warm quinoa and roasted veg.
The first forkful is a genuine delight, each bite bursting with fresh flavors, a little warmth from the paprika, and that lemon dressing zinging on the tongue. It always amazes me how such simple ingredients, when brought together with a little care, can sing so harmoniously.
What I love most about this dish (aside from its irresistible taste, of course), is its versatility. It can grace your table as a warm pilaf straight from the oven, or be the centerpiece of your summer picnic spread, served chilled under the shade of your favorite tree.
I do hope you’ll join me in creating this Rustic Rainbow Roasted Vegetable Quinoa Pilaf. It’s a true celebration of nature’s palette and a reminder that even within dietary constraints, the joy of cooking and the pleasure of eating needn’t be compromised.
Happy cooking, and even happier eating!
Warm wishes,
Al
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 small red onion, chopped into large chunks
– 1 red bell pepper, chopped into large chunks
– 1 yellow bell pepper, chopped into large chunks
– 1 zucchini, cut into half-moons
– 2 medium carrots, peeled and sliced
– 1 medium beetroot, peeled and diced
– 2 tablespoons olive oil
– Salt, to taste
– Black pepper, to taste
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh basil, finely chopped
– 2 tablespoons fresh mint, finely chopped
– 1 lemon, juice and zest
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup (optional)
– 1/4 cup extra virgin olive oil
Method
1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold running water to remove its natural coating of saponins, which can make it taste bitter. Drain well.
3. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
4. While the quinoa is cooking, prepare the vegetables: On a large baking sheet, toss together the red onion, red and yellow bell peppers, zucchini, carrots, and beetroot with 2 tablespoons of olive oil, salt, black pepper, paprika, and garlic powder, ensuring the vegetables are evenly coated.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and have a little color, stirring once halfway through the cooking process.
6. While the vegetables are roasting, make the lemon-herb dressing: In a small bowl, whisk together the lemon juice, apple cider vinegar, maple syrup (if using), zest of one lemon, and extra virgin olive oil. Stir in the chopped parsley, basil, and mint. Season with salt and pepper according to your taste preferences.
7. Once the quinoa and vegetables are ready, transfer the quinoa into a large mixing bowl and add the roasted vegetables. Pour the lemon-herb dressing over the warm quinoa and vegetables and toss everything together until well mixed.
8. Taste and adjust seasoning if necessary. You can serve the roasted vegetable quinoa pilaf warm, or let it cool to room temperature. It can also be refrigerated and served cold as a refreshing salad.
Enjoy your allergy-friendly roasted vegetable quinoa pilaf with a zestful lemon-herb dressing!
