Description
Discover how to make a delicious Balsamic Roasted Vegetable Quinoa Bowl with this easy recipe. Packed with flavor and nutrients, perfect for a healthy meal!
Ingredients
- 1/2 cup (120 ml) dry quinoa, rinsed in a fine-mesh colander under cool running water
- 3/4 cup (180 ml) water
- 2 medium carrots, cubed into small chunks
- 1 medium zucchini, cubed
- 8 oz. (225 g) cremini mushrooms, halved
- 1 small red onion, sliced
- 4 cloves garlic, minced
- 1/2 tsp (3 ml). thyme, dried
- 1/2 tsp (3 ml). sea salt
- 1/4 tsp (1 ml). black pepper
- 2 Tbsp. (30 ml) vegetable oil
- 2 Tbsp. (30 ml) apple cider vinegar
- 1/4 cup (30 g) sliced almonds, toasted
- 2–3 oz. (60-85 g) tofu feta cheese, crumbled (optional-omit for dairy-free)
- Greens of choices (optional)
Instructions
- Set your oven to 400ºF to preheat.
- Arrange the cubed vegetables and minced garlic on a baking tray. Drizzle with thyme, sea salt, and black pepper, then coat evenly with vegetable oil and apple cider vinegar.
- Roast the vegetables in the oven for 18-20 minutes, stirring them halfway through, until the carrots are soft.
- In the meantime, combine the water and rinsed quinoa in a small pot. Bring to a boil, then lower the heat, cover, and let it simmer for 15 minutes. Once cooked, use a fork to fluff the quinoa and transfer it to a large serving bowl.
- Mix the roasted vegetables with the quinoa or serve them on top of it.
- For an optional touch, lay some greens like arugula in a bowl and place the quinoa and vegetable mixture on top.
- Sprinkle with toasted almonds and crumbled tofu feta cheese. Enjoy it either warm or chilled.
Notes
- Try using toasted walnuts or pecans for a richer flavor instead of sliced almonds.
- Add a splash of fresh lemon juice before serving for a zesty touch.
- Personalize the dish by adding your preferred herbs or spices to the roasted vegetables.