Estepona Veggie Bake with Turmeric Infused Quinoa

I recently had the privilege of visiting a dear friend in Estepona, Spain.  The second day of the trip she whisked me up a beautiful winding Spanish countryside road to pick some fresh vegetables from her friend’s organic garden.  We then spent the next week happily creating dishes with all the fresh produce.  I was in Heaven.  Below is one of my favorite dishes.  It’s simple and very easy to prepare.  Hopefully some of you are growing your own vegetables this summer so this will be a wonderful way to use them.


For the Veggie Roast:

  • Coconut oil (enough to coat the bottom of a roasting pan)

  • 4 cups fresh tomatoes (we used cherry, heirloom, vine ripened – thickly slice all but the cherry tomatoes. Leave the cherry tomatoes whole if you are using them)

  • 6 Shallots – leave in the skin to roast then, remove skin to eat

  • 2 large zucchinis – thickly sliced

For the Quinoa:

  • Prepare one cup of Quinoa according to directions and add in 2 teaspoons ground turmeric and ½ teaspoons sea salt into the boiling water after adding the quinoa and stir before covering.

  • 1 cup raw broccoli – chopped into small pieces

  • ½ cucumber – chopped into small pieces

Directions:  Preheat oven to 350 degrees.  Cook the quinoa on the stove top.  Once quinoa has sat for 5 minutes to settle in, mix in the raw broccoli and cucumber.  Cover and set aside.  Coat baking pan with coconut oil and place all roasting veggies on the baking pan.  Roast as long as you prefer.  We took them out as soon as the shallots were soft.  Portion out desired amount of quinoa and top with roasted veggies. For added protein top with some raw almonds or pumpkin seeds.  If you like, add salt and pepper to taste.  

By:  Katy Joy Freeman and Carey Ravden

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