Description
Quinoa lovers will adore this roasted vegetable quinoa bowl packed with Mediterranean-inspired flavors. Colorful seasonal vegetables and protein-rich quinoa create a nourishing meal you can enjoy warm or at room temperature.
Ingredients
Scale
Main Ingredients:
- 1 large sweet potato, chopped into cubes
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 large yellow squash, cut into 1/2-inch pieces
- 1 1/2 cups uncooked quinoa
Seasonings and Spices:
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
Liquid and Garnish:
- 2 1/2 cups water
- Chopped parsley for serving
- Tahini sauce for serving
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer to remove any bitter coating. Combine quinoa with water and salt in a small saucepan, ensuring precise liquid ratio.
- Bring quinoa mixture to a rolling boil, then immediately reduce heat to low. Cover and simmer for 15 minutes, allowing grains to absorb liquid completely and become fluffy.
- Remove quinoa from heat and let stand, covered, for 5 minutes. Gently fluff with a fork to separate grains and create a light, airy texture.
- Position oven rack in center position and preheat to 425°F. Line a large baking sheet with parchment paper for easy cleanup and even roasting.
- Chop vegetables into uniform, bite-sized pieces to ensure consistent cooking. Toss vegetables with olive oil, ensuring each piece is lightly and evenly coated.
- Sprinkle seasonings over vegetables, using garlic powder, oregano, salt, and pepper. Massage seasonings into vegetables to distribute flavors thoroughly.
- Spread seasoned vegetables in a single layer on prepared baking sheet, avoiding overcrowding to promote proper caramelization and roasting.
- Roast vegetables for 25-30 minutes, turning once halfway through cooking process. Vegetables should appear golden brown and tender when pierced with a fork.
- Activate broiler and cook vegetables for an additional 3-5 minutes, watching carefully to prevent burning. This step adds crispy edges and enhances flavor.
- Divide fluffy quinoa evenly among serving bowls. Arrange roasted vegetables artfully on top of quinoa base.
- Garnish with freshly chopped parsley for bright color and herbal notes. Drizzle tahini sauce over the bowl for creamy, nutty finish.
Notes
- Toast quinoa before cooking to enhance its nutty flavor and improve overall taste profile.
- Choose colorful mixed vegetables like bell peppers, zucchini, and red onions for vibrant presentation and diverse nutrients.
- Use parchment paper on baking sheet to prevent sticking and make cleanup easier.
- Add extra protein by incorporating chickpeas or grilled tofu for vegetarian/vegan variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg