Go Back
+ servings
Print Recipe
No ratings yet

Not So Naked Roasted Quinoa

Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts


  • 3 cups uncooked quinoa
  • 6 cups salted water
  • 3/4 cups grated parmigiano reggiano
  • 2 tablespoons capers
  • extra virgin olive oil
  • Sea salt freshly ground pepper
  • 1 fennel bulb sliced crosswise
  • 1 red bell pepper seeded, sliced crosswise (optionally use red and green)
  • I small eggplant sliced, sweated,
  • 1 egg beaten for eggplant (skip if grilling eggplant)
  • 1/2 cup panko breadcrumbs skip if grilling eggplant
  • 1 red onion sliced cross wise
  • A few torn basil leaves or several thyme sprigs removed from stem or parsley
  • sea salt
  • freshly ground pepper


Cook Quinoa before Roasting

  • Rinse several times really well. This is an important step to rid quinoa of soapy saponin which, if not rinsed well, will emit a bitter taste.
  • The ratio for cooking is 2 parts water to 1 part quinoa.
  • Once rinsed, add to salted water, bring to boil, lower heat, cover and simmer for 15 minutes.
  • Once cooked, add 1/2 C parmigiano reggiano, a drizzle of olive oil, season with salt and pepper.
  • Allow to cool enough so you can handle.

To Roast Quinoa: Preheat oven to 425 F

  • Use a cast iron pan, pizza stone, or parchment paper and baking sheet.
  • Press quinoa with palm of your hands, keeping it together in one form, about 3/4 inch high.
  • Roast quinoa in hot oven of 425 degrees.
  • Turn after 10-15 minutes once you see edges browning. Don't worry about keeping it all
  • together. Just use as large a spatula as you have and turn it over to
  • continue until the top is toasted.

Grilled Vegetables

  • Brush with olive oil and grill either on grill pan, or outside gas grill until done.
  • Sweat eggplant first by salting both sides then placing on paper towels for 30 minutes.
  • Rinse off excess salt. Dry.
  • Eggplant is dipped into egg and then panko and fried in pan until crispy on both sides.
  • Optionally, grill eggplant.
  • Arrange vegetables stacks, using either one layer of quinoa or alternating quinoa with some of the vegetables, adding in capers. Add in herbs of choice
  • Optional Garnish: Add a drizzle of olive oil if necessary, and some grated cheese.
  • Serve immediately or at room temperature.
  • This is best eaten at room temperature, or warm.