Roasted Veggie Quinoa Bowl
Gluten-Free, Dairy Free & Vegetarian
Delicious oven roasted vegetables combine with quinoa, salted nuts and and a maple dijon dressing for one crazy good bowl! Looking for extra protein? Add some baked chicken! Either way, you can’t go wrong.
Serves: 4-6
Ingredients
2 large bunches of broccoli, chopped into bite size pieces
2 large carrots, sliced
1 large onion, sliced
1 ½ tbsp olive oil
Salt & pepper to taste
1 ½ cups uncooked quinoa
3 cups water (or I like to use half water half vegetable broth)
¼ cup salted, shelled pistachios or cashews
Optional:
Red pepper flakes
2 cooked chicken breasts, diced
Dressing
1 large garlic clove, minced
½ cup extra virgin olive oil
¼ cup fresh lemon juice
2 tbsp maple syrup or honey
2 Tbsp Dijon mustard
2 tbsp apple sauce
¼-½ tsp sea salt, to taste
Directions:
Preheat the oven to 425F. Line two baking sheets with parchment paper.
Place broccoli, carrots, and onions into a large mixing bowl. Toss with olive oil, salt and pepper until well coated. Spread vegetables onto prepared baking sheets. Roast for 25-30 minutes or until lightly charred.
Meanwhile, place the quinoa in a medium pot with water (or water/broth combo). Cover and bring to a low boil over medium - high heat. Reduce heat to low and cook for another 12-15mins or until all liquid is absorbed. Set aside.
Prepare dressing. Place all dressing ingredients into a small mason jar and shake vigorously to combine.
In a large serving bowl, add the quinoa, roasted vegetables and pistachios (and red pepper flakes &/or chicken if using). Drizzle in half the dressing. Toss to combine. Feel free to add more dressing if desired.
Tips:
Preparing the quinoa with broth instead of water gives it so much more flavour!
Try adding some diced apple for extra crunch and sweetness.