| Prep: 10 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 12g | 4g | 40g |
| sugars | fibre | protein | salt |
| 15g | 5g | 6g | 0.25g |
Why do I love Baked Vegetable Hummingbird and Quinoa? It’s a delightful symphony of flavors and textures that brings together the sweet and savory in a harmony that dances on your palate. Each bite is a complex yet balanced work of art, melded together with care and heritage.
Fusion of Flavors
Growing up in Seattle, I was always surrounded by the freshest produce from the Pacific Northwest. My Japanese heritage introduced me to a world of unique culinary techniques and flavors. Combining these two backgrounds in this recipe, the Baked Vegetable Hummingbird and Quinoa, allows me to craft a dish that feels both innovative and comforting.
The rich diversity of ingredients plays a significant role here. We have the nutty goodness of cooked quinoa paired with the crunch of diced zucchini, bell peppers, and carrots. These vegetables don’t just add color and texture but also bring an array of health benefits, from essential vitamins to dietary fiber.
Sweet and Savory Balance
But what makes this dish truly extraordinary is the incorporation of sweet elements like diced pineapple and banana, along with shredded coconut and raisins. The natural sugars from these fruits create a beautiful contrast with the savory notes, making each bite an experience. The citrusy burst from lemon juice, combined with the warmth of ground cinnamon and nutmeg, adds complexity and a subtle hint of spice that elevates the dish.
Let’s not forget the nutritional perks! Quinoa is a complete protein, rich in essential amino acids, making this recipe not just delicious but also a powerhouse of nutrients. The addition of walnuts adds healthy fats and enhances the dish’s overall texture.
If you’re a fan of dishes like roasted vegetables or coconut banana bread quinoa, you’ll find that this recipe takes these familiar flavors and elevates them to new heights. Baked Vegetable Hummingbird and Quinoa can stand alone as a main course, but it also pairs wonderfully with dishes like grilled fish or even a simple green salad.
Next time you’re looking to explore the convergence of sweet and savory in a nutrient-packed, delicious manner, give this recipe a try. Trust me; it’ll quickly become a household favorite.
What You’ll Need
- 2 cups cooked quinoa
- 1 cup diced zucchini
- 1 cup diced bell peppers (any color)
- 1 cup diced carrots
- 1 cup diced pineapple
- 1 cup diced banana
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 3 tbsp olive oil
- 1/4 cup honey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- Juice of 1 lemon
Method
Step One
Preheat your oven to 350°F (175°C). Grease a baking dish with a small amount of olive oil to prevent sticking.
Step Two
In a large mixing bowl, combine 2 cups of cooked quinoa, 1 cup of diced zucchini, 1 cup of diced bell peppers, 1 cup of diced carrots, 1 cup of diced pineapple, and 1 cup of diced banana.
Step Three
Add 1/2 cup of shredded coconut, 1/2 cup of chopped walnuts, and 1/2 cup of raisins to the mixing bowl with the quinoa and vegetables.
Step Four
In a small bowl, whisk together 3 tablespoons of olive oil, 1/4 cup of honey, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of salt, and the juice of 1 lemon.
Step Five
Pour the whisked mixture over the quinoa and vegetable mixture. Stir thoroughly to ensure all the ingredients are well coated.
Step Six
Transfer the mixture to the greased baking dish, spreading it evenly.
Step Seven
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender.
Step Eight
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Baked Vegetable Hummingbird and Quinoa!
