Colorful Veggie Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa Base
01 -
2 1/2 cups water
02 -
1 1/2 cups uncooked quinoa
03 -
1/2 teaspoon salt
→ Vegetables
04 -
1 large sweet potato, chopped into cubes
05 -
1 green pepper, chopped
06 -
1 red onion, chopped
07 -
1 large yellow squash, cut into 1/2-inch pieces
08 -
1 red pepper, chopped
→ Seasonings & Garnish
09 -
1/2 teaspoon garlic powder
10 -
1 teaspoon salt
11 -
Tahini sauce for serving
12 -
1/2 teaspoon black pepper
13 -
Chopped parsley for serving
14 -
1/2 teaspoon oregano
15 -
3 tablespoons olive oil
# Instructions:
01 -
Pour water, quinoa, and salt into a small pot. Bring it to a boil, then cover, turn the heat down, and let it gently bubble for 15 minutes. Take it off the heat, keep it covered for 5 minutes, then fluff it up with a fork.
02 -
Heat your oven to 425°F. Spread the veggies on a baking tray, give them a good drizzle of olive oil, and sprinkle with garlic powder, oregano, salt, and black pepper. Toss until everything's coated evenly.
03 -
Bake the vegetables for 30 minutes until they're soft. Flip them around, then broil on high for another 5 minutes to get a little char.
04 -
Scoop the quinoa into four bowls, add the roasted veggies on top, sprinkle with fresh parsley, and drizzle with some tahini sauce.
# Notes:
01 -
This is a bright and healthy dish with quinoa and oven-roasted veggies—a great option for vegans.
02 -
Stays fresh in the fridge in a tight-sealing container for up to 5 days.