Quinoa Vegetable Bowls

If you are looking to put a meal on the table which is filling, yet packed with nutrients while being satisfying, quinoa is a great option.  It can replace rice for higher protein, and it can be paired with almost anything.  I am sharing a dish with you today which uses the quinoa as a base topped off with nutritionally dense veggies and a flavorful sauce.  I top it off with squash, beets, carrots, mushrooms and spinach for color and vitamins, then drizzle it with a flavorful miso dressing and lastly sprinkle with hemp seeds for a bit more protein and healthy oils. This is a substantial meal that will leave you feeling energized, not weighed down.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

To cook the quinoa, bring a large pot of water to a boil, then add the quinoa and cook for about 6-8 minutes until it expands.  Drain in a fine meshed strainer, season to taste with sea salt and set aside.

Meanwhile, to cook the squash, beet, and carrot, place them in a steamer basket and lightly steam until they are tender, about 10 minutes (if you want the veggies to keep their colors separate for presentation, do them separately).

Meanwhile, whisk together the sauce ingredients. Toss the mushrooms with 2 Tbsp of the sauce to marinate and set aside for about 5 minutes.

To serve, spoon the quinoa into bowls, top off with the squash, beets, carrots and mushrooms, then a handful of spinach, and drizzle with the sauce.  Sprinkle with hemp seeds and serve at room temperature.


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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy