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pnwskeptic
By pnwskeptic

Red Quinoa and Roasted Vegetable Bowl

13 steps
Prep:15minCook:45min
This Red Quinoa and Roasted Vegetable Bowl combines the nutty flavor of red quinoa with the natural sweetness of roasted sweet potatoes, Brussels sprouts, and carrots. Topped with a creamy tahini lemon dressing, this wholesome dish is both nourishing and satisfying, perfect for a healthy, flavor-packed meal.
Updated at: Sat, 06 Apr 2024 18:37:51 GMT

Nutrition balance score

Great
Glycemic Index
53
Low
Glycemic Load
51
High

Nutrition per serving

Calories694.5 kcal (35%)
Total Fat27.7 g (40%)
Carbs96.7 g (37%)
Sugars14.5 g (16%)
Protein20.3 g (41%)
Sodium523.9 mg (26%)
Fiber14.8 g (53%)
% Daily Values based on a 2,000 calorie diet

Instructions

Cook the quinoa

Step 1
In a pot, combine red quinoa and water/broth.
Step 2
Bring to a boil, then simmer on low, covered, for 15-20 minutes until fluffy.
Step 3
Let sit covered for 5 minutes, then fluff with a fork.

Roast the veggies

Step 4
Preheat the oven to 425°F (220°C).
Step 5
Arrange sweet potato, Brussels sprouts, and carrots on a baking sheet.
Step 6
Drizzle with olive oil, season with salt and pepper, and toss.
Step 7
Roast for 25-30 minutes, stirring halfway, until tender and caramelized.

Prepare the dressing

Step 8
Whisk together tahini, lemon juice, maple syrup, and salt in a bowl.
Step 9
Gradually add warm water to achieve a pourable consistency. Adjust seasoning as needed.

Assemble the bowl

Step 10
Divide cooked quinoa among bowls.
Step 11
Top with roasted vegetables.
Step 12
Drizzle with tahini lemon dressing.

Serve

Step 13
Serve warm, optionally garnished with herbs or nuts like chopped parsley or toasted almonds.

Notes

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Easy
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Makes leftovers
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