Here is quite an easy and simple plant based recipe for quinoa, made with fresh lemon juice, salt and pepper and olive oil, with roasted and fresh veggies. I often make the recipe for lunch if I can and the recipe has just a couple of ingredients you could hopefully find in your garden or at your local shop or fruit and veggie market, including quinoa, fresh lemon, olive oil, salt and pepper, veggies to roast, fresh veggies and fresh herbs 🕊🌸 I am also hoping to be as plant based as possible until Christmas, to help to feel as light and healthy as possible, and to be eco friendly and look after the environment. I am hoping to share a plant based diary a couple of times each month, where I could share a couple of plant based recipes I hope you could enjoy too, and helpful notes about how eating more plant based and whole foods can help to support your beauty, health and wellbeing from the inside out 🌸
Quinoa with fresh lemon
- a couple of veggies for roasting (could include potato, sweet potato (kumara) or pumkpin)
- olive oil
- salt and pepper
- 1/3 of a cup of quinoa
- juice of half a fresh lemon
- fresh veggies (could include tomato, avocado, carrot, broccoli, leek, spinach or a different kind of veggie you enjoy)
- fresh herbs (could include thyme, oregano, sage, parsley or coriander)
Preheat the oven to about 180 to 200 degrees c. Gather the veggies for roasting and prepare for roasting by peeling the veggies and cutting them into about 2 cm pieces.
Place on a baking tray and drizzle with olive oil, season lightly with salt and pepper and sprinkle over a couple of fresh herbs if you would like to (I often use oregano, thyme or sage).
Cook for about 30 to 40 minutes until lightly golden.
While the roast veggies are cooking, prepare the quinoa by adding the quinoa to a pot with enough water to cover. Bring the water to the boil and cook for about 5 to 10 minutes, until the quinoa is soft and fluffy.
Drain the quinoa in a sieve and place in a serving bowl or on a plate. Drizzle with olive oil, lightly season with salt and pepper and sprinkle over the fresh lemon juice.
Prepare the fresh veggies by rinsing, peeling and chopping if you need to. Add any kind of veggie you do not need to cook (could include tomato, avocado and carrots) to the serving bowl or plate with the quinoa.
For veggies, which need to be cooked, cook in a pot with boiling water for about 2 to 5 minutes until cooked. Drain in a sieve and add to the serving bowl or plate.
When the roast veggies are cooked too, add to the serving bowl or plate and lightly drizzle all of the ingredients with olive oil, and lightly season with salt and pepper. If you are hoping to use more fresh herbs, including fresh parsley or coriander, rinse, lightly chop and sprinkle the fresh herbs on top and enjoy 🌸
Quinoa: as noted on simply quinoa, quinoa is gluten free and is also full of protein, fibre and other fabulous nutrients. Quinoa also has all nine essential amino acids, which makes it a complete vegetable protein. Quinoa is noted to be easy to digest too, and to be a perfect alternative to animal protein for vegetarians and vegans.
Do you enjoy plant based baking or cooking a lot too, or often try to be as plant based as possible too?
Simply quinoa, https://www.simplyquinoa.com/quinoa-nutrition-facts/
Please note: I also wrote an earlier blog post sharing a recipe for a strawberry smoothie, a lemon and honey drink, a lavender and honey face scrub, a couple of healthy muffins, a couple of honey recipes, a hot chocolate recipe by Deliciously Ella, blueberry muffins, oats with almond milk and raspberries, a raspberry and blueberry smoothie, blueberry bran muffins, an almond and banana smoothie, choc chip cookies, a chocolate ganache cake by Deliciously Ella, a raspberry and pear recipe, a sweet smoothie bowl by Deliciously Ella, chickpeas with fresh tomato and lemon, veggie pasta with almonds and chicken wraps with fresh veggies in case you would also like to read a couple more posts sharing a couple of recipes (please check the links) 🕊🌸