Grain bowls are one of the most satisfying ways to eat a healthy dinner. This one starts with fluffy quinoa and gets topped with whatever roasted vegetables are in season. A simple lemon and olive oil dressing ties everything together. It is colorful, nutritious, and completely customizable.
Ingredients
- 1 cup tricolor quinoa, rinsed
- 2 cups mixed vegetables (sweet potato, broccoli, bell pepper, zucchini), chopped
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Juice of 1 lemon
- 2 tbsp pumpkin seeds
- Fresh herbs (parsley or cilantro)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Toss the vegetables with 1 tablespoon olive oil, cumin, smoked paprika, half the salt, and pepper. Spread on a lined baking sheet.
- Roast for 25 to 30 minutes until tender and caramelized at the edges.
- While the vegetables roast, cook the quinoa in 2 cups water with a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
- Whisk together the remaining olive oil, lemon juice, and a pinch of salt for the dressing.
- Build the bowls: quinoa on the bottom, roasted vegetables on top, drizzled with dressing, and finished with pumpkin seeds and fresh herbs.
Notes
- Use whatever vegetables are in season. This recipe works year-round.
- Add 1½ cups cooked garbanzo beans (chick peas) for extra protein.
- Top with nutritional yeast flakes for a savory, cheesy finish.
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