Ah, the humble quinoa bowl—like a warm hug in a bowl. It’s where comfort meets nutrition, and it’s a dish that’s as cozy as your favorite sweater on a crisp autumn day. I’ve always loved the way roasted vegetables add a sweet, caramelized depth of flavor, transforming simple ingredients into something that feels like a culinary masterpiece, or at least a canvas of edible colors.
Steps
- Prepare the Quinoa: In a small pot, combine quinoa with salt and water. Heat until boiling, then lower to a simmer, cover, and cook for 15 minutes. After removing from heat, let it sit for 5 minutes before fluffing with a fork.
- Preheat Oven and Prepare Vegetables: Set your oven to 425°F. On a large baking sheet, spread out chopped red onion, red pepper, sweet potato, yellow squash, and green pepper.
- Season and Roast Vegetables: Drizzle the vegetables with olive oil and season with salt, pepper, garlic powder, and oregano. Toss to coat evenly and arrange in a single layer. Roast for 30 minutes until tender, then broil for 5 minutes to caramelize.
- Assemble the Bowls: Divide the cooked quinoa into four bowls. Top each with the roasted vegetables and sprinkle with fresh parsley.
- Add Finishing Touches: Drizzle tahini sauce over each bowl just before serving. Enjoy immediately while the flavors are fresh.
Ingredients
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 large sweet potato, chopped into cubes
- 1 large yellow squash, ends trimmed and cut into ½-inch pieces
- 1 green bell pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Fresh parsley, chopped, for serving
- Tahini sauce, for serving
Nutritional Values
Calories: 1652kcal | Carbohydrates: 240g | Protein: 44g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 36g | Sodium: 3672mg | Potassium: 3376mg | Fiber: 36g | Sugar: 28g | Vitamin A: 36680IU | Vitamin C: 296mg | Calcium: 304mg | Iron: 16mg
FAQ
- What is the distinction between a quinoa bowl and a quinoa salad?
- While some might use the terms interchangeably, a quinoa salad typically involves mixing all the ingredients together, whereas a quinoa bowl is served with ingredients layered separately.
- Can I freeze a quinoa and roasted vegetable bowl?
- It’s best to enjoy this dish fresh or store it in the fridge for up to 5 days. Freezing may alter the texture of the quinoa and vegetables.
- What other proteins can I pair with quinoa if I want to add them?
- To add some protein, you can pair quinoa with chicken, beef, or seafood. This will change the dish from vegetarian to non-vegetarian.
- What are some alternatives to tahini sauce for this dish?
- If tahini sauce isn’t to your taste, you can experiment with chili oil, tzatziki sauce, or aioli as alternative toppings for added flavor.
- How can I prevent the roasted vegetables from steaming instead of roasting?
- To ensure your vegetables roast properly, avoid overcrowding the baking sheet. Spreading them out in an even layer helps them caramelize and achieve a nice, roasted texture.
Tips
- Cook Quinoa with Broth: Enhance the flavor of your quinoa by cooking it in vegetable or chicken broth instead of water. This simple swap can give your dish a rich, savory taste.
- Avoid Overcrowding the Baking Sheet: When roasting vegetables, ensure they are spread out evenly on the baking sheet without overlapping. This helps them roast properly and prevents steaming, which can lead to soggy veggies.
- Try Different Quinoa Varieties: Experiment with various quinoa types such as white, red, black, or a mix of tri-colored quinoa to find the one you like best and to add variety to your meal.
- Don’t Skip the Broiling Step: After roasting, give the vegetables a quick broil to achieve a nicely caramelized and crispy finish, even if the baking sheet was slightly overcrowded.
Equipment
- Rimmed Baking Sheet (18 x 13-inch) – Ideal for roasting the vegetables.
- Parchment Paper – To line the baking sheet for easy cleanup.
- Small Saucepan – For cooking the quinoa.
- Chef’s Knife – For chopping vegetables.
- Cutting Board – For preparing the vegetables.
- Mixing Bowls – Useful for tossing vegetables with oil and seasonings.
