Roasted Vegetable Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa
01 -
2½ cups water
02 -
½ teaspoon salt
03 -
1½ cups dry quinoa
→ Vegetables
04 -
1 large yellow squash, diced into ½-inch chunks
05 -
1 big sweet potato, cut into cubes
06 -
1 green bell pepper, diced
07 -
1 red bell pepper, diced
08 -
1 red onion, finely chopped
→ Seasonings & Garnish
09 -
1 teaspoon salt
10 -
½ teaspoon garlic powder
11 -
½ teaspoon oregano
12 -
Fresh parsley, minced, to top off
13 -
½ teaspoon ground black pepper
14 -
Tahini sauce for drizzling
15 -
3 tablespoons olive oil
# Instructions:
01 -
In a pot, stir together quinoa, salt, and water. Heat until it boils, then reduce heat, cover, and let it simmer gently for 15 minutes. Take off heat, let it sit for 5 minutes, and fluff with a fork.
02 -
Set your oven to 425°F. Lay out the veggies on a baking sheet, drizzle oil over them, and season with salt, garlic powder, black pepper, and oregano. Toss them around to make sure everything’s coated.
03 -
Bake the veggies for about half an hour, making sure they’re soft. Once they’re roasted, flip them over and broil for another 5 minutes for a little crispness.
04 -
Scoop some quinoa into your bowls. Add the roasted veggies on top, sprinkle parsley, and drizzle on some tahini sauce to finish.
# Notes:
01 -
Can be stored in the fridge for up to 5 days if kept in a sealed container.