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Roast Vegetable Quinoa with Basil Dressing

Gluten & Wheat Free


This Roast Vegetable Quinoa with Basil dressing is made with Red Tractor Tri Colour Quinoa and can be served hot as a main meal, hot as a side dish or cold as a salad.

Red Tractor Quinoa is a wonderful nutritious gluten & wheat free substitute for recipes that usually call for couscous, pasta or bulgur wheat and other grains. Also a great thing about the Red Tractor Quinoa is that it is grown in Australia.

This Roast Vegetable Quinoa is often a Meat-free Monday dinner for us in the winter or works beautifully as a salad with a BBQ during the summer months too.

Ingredients ¾ cup Red Tractor Tri Colour Quinoa, rinsed and drained

1 ½ cups homemade Chicken Stock or water (or Vegetable stock for Vegan)

1x Zucchini

1x Red Capsicum

1x Yellow Capsicum

1x Eggplant

1x Red Onion

3 cloves Garlic, crushed

1 tbsp dried Oregano

Extra Virgin Olive Oil

Himalayan Salt & Fresh Ground Pepper

Basil Dressing

30g fresh Basil

30g Pine Nuts (or Red Tractor Hemp Seeds for Nut Free)

1 clove Garlic, crushed

5 tbsp Extra Virgin Olive Oil

½ Lemon or lime juice

Himalayan Salt & Fresh Ground Pepper

Optional – when serving

50g Crumbled Feta (replace with vegan alternative)

Handful of Baby Spinach Leaves

Serves 4 (6 if a side dish)


Preheat fan forced oven to 180 °C.

Cut all the vegetables into bite sized chunks, then place them in a baking tray, sprinkle over the garlic, oregano, salt and pepper and a good drizzle of olive oil. Give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35-40 minutes.

While the vegetables are cooking put the rinsed quinoa and the chicken stock (or water) in a pan, bring to the boil and then reduce to a simmer for 10-15 minutes until all the liquid is absorbed.

Turn off the heat and put a lid on the pan, after 5 minutes fluff up the Quinoa with a fork and add salt and pepper.

To make the basil dressing, put all the ingredients into the food processor and whizz up to a smooth dressing, add more olive oil if you prefer a thinner consistency.

Once the vegetable are cooked remove the tray from the oven, if you are adding the option of baby spinach stir through now so that it wilts slightly. Tip the cooked Red Tractor Tri Colour Quinoa into a large serving dish, add the vegetables and mix to combine.

Serve with a drizzle of basil dressing and the crumbled feta (if you are using it).

Serve with a fresh green salad, steamed broccoli or other greens or as a side dish with a BBQ.

This dish can also be made ahead of time and served cold.

Recipe by My Foodie Coach

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