Roasted Mediterranean Vegetables and Quinoa


Calories Per Serve: 210

Time To Prepare: 45 min

Serves: 4


  • 2 capsicum, cut into chunks (red and yellow)
  • 500 g pumpkin cut into large chunks
  • 1 red onion, cut into wedges
  • 2 zucchini, cut into chunks
  • 180 g (1 cup) quinoa, well rinsed + drained
  • 1 1/2 cups water
  • 1 lemon
  • Small bunch parsley chopped
  • 1 tablespoon pesto


  • Preheat oven to 200 C. Combine capsicum, pumpkin, zucchini and red onion with 1 teaspoon olive oil.
  • Season with ground pepper and a little cinnamon.
  • Roast for 30 minutes or until pumpkin is tender.
  • Cook quinoa by combining into a small pot with 2 cups of water, similar to rice. Bring to the boil, turn down the heat to low and cover.
  • Cook for 15 minutes until tender and water is absorbed. Remove from the heat and allow to sit for another 10 minutes.
  • Remove vegetables from the oven and place into a large bowl. Add the quinoa, lemon zest and a little juice, parsley and pesto. Mix through lightly until combined. Spoon into serving bowls and enjoy.


Recipe adapted from Teresa Cutter The Healthy Chef


Nutrition Information Per Serve:

Protein: 8.5 g

Calories: 210

Kilojoules: 882