Roasted Vegetable Quinoa Bowl (Print Version)
# Ingredients:
→ Quinoa
01 -
1½ cups uncooked quinoa
02 -
½ teaspoon salt
03 -
2½ cups water
→ Vegetables
04 -
1 red onion, chopped
05 -
1 red pepper, chopped
06 -
1 green pepper, chopped
07 -
1 large sweet potato, chopped into cubes
08 -
1 large yellow squash, cut into ½-inch pieces
→ Seasonings & Garnish
09 -
3 tablespoons olive oil
10 -
1 teaspoon salt
11 -
½ teaspoon black pepper
12 -
½ teaspoon garlic powder
13 -
½ teaspoon oregano
14 -
Fresh parsley, chopped, for serving
15 -
Tahini sauce for serving
# Instructions:
01 -
Combine quinoa, salt, and water in saucepan. Bring to boil, reduce heat and simmer covered 15 minutes. Let rest 5 minutes, then fluff with fork.
02 -
Preheat oven to 425°F. Place vegetables on baking sheet, drizzle with oil and season with salt, pepper, garlic powder and oregano. Toss to coat evenly.
03 -
Roast vegetables 30 minutes until tender. Flip and broil 5 minutes more.
04 -
Divide quinoa between bowls, top with roasted vegetables, parsley, and drizzle with tahini sauce.
# Notes:
01 -
Keeps for up to 5 days in airtight container in fridge