Start by preheating your oven to 425°F (220°C). This high temperature is essential for roasting the vegetables perfectly. When the oven is hot, line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
Next, prepare the asparagus. Cut the spears into approximately 1 1/2-inch pieces, removing any woody ends. This ensures that each bite is tender and enjoyable. Once chopped, toss the asparagus onto the baking sheet, creating an even layer.
Now, let’s move on to the bell peppers and red onion. Cut them into 3/4 to 1 inch squares. Add these colorful chunks to the baking sheet alongside the asparagus. Add the cherry tomatoes as well. If you like, sprinkle a little salt over the vegetables to enhance their natural flavors.
Place the baking sheet in the oven and roast the vegetables for about 25 minutes or until they reach your desired level of tenderness. Keep an eye on them; you want them to be slightly caramelized, bringing out their natural sweetness while retaining a bit of crunch.
While the vegetables roast, prepare the quinoa. In a small saucepan, combine 1 cup of rinsed and drained quinoa with 1 1/2 cups of water or vegetable broth. Bring it to a light boil over medium-high heat, then reduce the heat to medium-low. Cover and let it simmer for about 20 minutes. You’ll know it’s ready when all the liquid has been absorbed and the quinoa is fluffy.
During the final minutes of cooking the quinoa, mix up the dressing. In a small bowl, whisk together the balsamic vinegar, minced garlic, and dried basil. This will add a delightful flavor profile to the dish.
Once the quinoa is cooked, transfer it to a large mixing bowl. Toss in the fresh baby spinach, allowing the warmth from the quinoa to lightly wilt the leaves, making it tender.
Now, pour the dressing over the quinoa and mix well to combine everything. The dressing will coat the quinoa and spinach beautifully, enhancing their flavor.
Finally, add the roasted vegetables to the quinoa mixture. Stir gently to combine all the ingredients, ensuring the vibrant colors and flavors are evenly distributed. Season with additional salt if desired, or feel free to add fresh basil for a flavor boost.
Your Quinoa with Roasted Rainbow Vegetables can be served warm or chilled. It's simply delightful, regardless of how you choose to enjoy it!
