Today’s quinoa bowl is made with the veggies I had on hand. Delicious, convenient, and a satisfying way to get a balanced meal rich in minerals, nutrients, and protein. Remember, play around with the vegetables you have handy and experiment to find which combinations you like most–try carrots, onion, daikon radish, red radish, basil, arugula, beets…they are all delicious options.
Serves 1-2 (…depending how hungry you are of course)
Ingredients
1/2 c. quinoa, rinsed and drained
1 c. low sodium vegetable broth or filtered water
1 T. olive oil
1 leek, sliced into 1″ pieces
3-4 mushrooms of your choice, thinly sliced
1/3 c. frozen English peas
1 c. roasted butternut squash + 1 t. olive oil
salt & pepper to taste
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Mix the butternut squash pieces with 1-2 t. olive oil in a large bowl, making sure you coat everything well. Sprinkle with salt and pepper. Spread the squash evenly into a single layer onto the baking tray. Roast for 25 minutes, then stir gently on the tray and rotate before roasting for another 25 minutes. The squash is done when the pieces appear soft and are beginning to brown. Remove from oven and set aside.
To prepare quinoa, place broth or water in a small saucepan and heat on high. Just as it’s beginning to boil, place the rinsed and drained quinoa into the saucepan, reduce to low and cover. Quinoa should be fully cooked with liquid absorbed in 15 minutes and will appear moist, light, and fluffy. Remove from heat, still covered, and set aside.
To sauté vegetables, warm olive oil on a skillet medium heat. Place the leek on the skillet and sauté for 4-5 minutes, until it begins to look soften. Place mushroom slices and sprinkling of salt onto skillet and sauté for another 5-6 minutes, until they begin to brown. When vegetables appear tender and caramelized, remove from heat and place on clean plate.
To steam the peas, put 1 c. of water into a small saucepan and heat on high. When water begins to boil, place steamer inside pan, and the peas onto the steamer. Steam for about 5-6 minutes until peas are warm all the way through. Remove from heat and set aside.
To assemble the quinoa bowl, combine the cooked quinoa, roasted squash, sautéed vegetables, and steamed peas into a bowl and season with salt and pepper to taste. I topped with some goat/sheep’s feta as well. Enjoy!
