Colorful Veggie Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa Base
01 -
2 1/2 cups water
02 -
1 1/2 cups raw quinoa
03 -
1/2 teaspoon salt
→ Vegetables
04 -
1 green bell pepper, diced
05 -
1 red onion, diced up
06 -
1 large yellow squash, cut into slices about 1/2-inch thick
07 -
1 sweet potato, chopped into bite-sized cubes
08 -
1 red bell pepper, diced
→ Seasonings & Garnish
09 -
1 teaspoon sea salt
10 -
3 tablespoons of olive oil
11 -
1/2 teaspoon ground black pepper
12 -
1/2 teaspoon oregano leaves
13 -
1/2 teaspoon powdered garlic
14 -
Tahini for topping at the end
15 -
Parsley leaves, freshly chopped
# Instructions:
01 -
In a small pot, mix quinoa, water, and salt. Bring it to a boil, then lower the heat and cover it. Let it simmer for about 15 minutes. Turn off the heat, keep it covered for another 5 minutes, and then fluff the quinoa using a fork.
02 -
Turn your oven on and set it to 425°F. Spread your veggies out on a baking sheet. Drizzle olive oil on top and sprinkle them with garlic powder, oregano, salt, and pepper. Toss everything so it’s coated evenly.
03 -
Bake your veggies for half an hour, until they’re soft. Turn them and broil on high heat for about 5 extra minutes to get a bit of browning.
04 -
Spoon the quinoa evenly into four bowls, pile on the roasted veggies, sprinkle on fresh parsley, and finish it off with a drizzle of tahini. Enjoy!
# Notes:
01 -
This hearty dish brings together roasted veggies and fluffy quinoa for a satisfying plant-based meal.
02 -
Store leftovers in the fridge using an airtight container for up to 5 days.