Zucchini and baked vegetables with quinoa

Ingredients for 2 servings:

• 1 zucchini
• 2 bell peppers, red
• 2 carrots
• 2 tomatoes
• 125 g quinoa
• 5 tsp extra virgin olive oil
• 2 pinches of Italian herbs
• salt and pepper
• 2 garlic cloves

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 27 minutes

simple, vegetarian

Wash the zucchini, peppers, carrots, and tomatoes thoroughly and cut into bite-sized pieces. Place everything in a baking dish with a little olive oil, the spices, and the two whole garlic cloves. Bake in an oven preheated to 150°C (top/bottom heat) for about 15 minutes on the middle rack. Rinse the quinoa thoroughly in a sieve. Add twice the amount of lightly salted water to a pot and simmer gently for about 15 minutes. Stir frequently. Stir the oven-baked vegetables once in between. Remove the vegetables from the oven after about 15 minutes. The quinoa should have absorbed all the water by now. Stir well at the end. Season to taste and serve. Cream cheese or something similar also goes well with it.