Description
Discover how to make a delicious Roasted Vegetable Quinoa Bowl packed with nutrients and flavors. This easy recipe is perfect for a healthy meal option.
Ingredients
- – 1 ½ cups (355 ml) uncooked quinoa
- – ½ teaspoon (2.5 ml) salt
- – 2 ½ cups (590 ml) water
- – 1 red onion, chopped
- – 1 red pepper, chopped
- – 1 large sweet potato, chopped into cubes
- – 1 large yellow squash, end trimmed, cut into ½-inch (1.25 cm) pieces
- – 1 green pepper, chopped
- – 3 tablespoons (45 ml) olive oil
- – 1 teaspoon (5 ml) salt
- – ½ teaspoon (2.5 ml) black pepper
- – ½ teaspoon (2.5 ml) garlic powder
- – ½ teaspoon (2.5 ml) oregano
- – Chopped parsley for serving
- – Tahini sauce for serving
Instructions
- Prepare the Quinoa. Combine the quinoa with salt and water in a small pot. Heat until it starts to boil over medium-high flame. Reduce to a gentle simmer, cover, and let it cook for 15 minutes. Take the pot off the heat and let it sit for about 5 minutes without lifting the lid, allowing the liquid to fully absorb. Uncover and use a fork to gently separate and fluff the quinoa.
- Roast the Vegetables. Set your oven to 425°F. Arrange the chopped vegetables on a large, rimmed baking sheet. Pour olive oil over them and season with salt, pepper, garlic powder, and oregano. Toss the vegetables with your hands, ensuring an even coat, and spread them out in a single layer. Bake until they are tender when pierced with a fork, approximately 30 minutes. Turn the vegetables and broil them on high for an additional 5 minutes.
- Distribute the quinoa into four serving bowls. Top each with the roasted vegetables and garnish with freshly chopped parsley. Drizzle tahini sauce over the top and serve immediately.
