28 lines
1.2 KiB
Markdown
28 lines
1.2 KiB
Markdown
# Seasonal Quinoa and Roasted Vegetable Bowl
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## Ingredients:
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- 1 cup quinoa, rinsed
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- 2 cups water or homemade vegetable stock
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- 4 cups seasonal vegetables (e.g., sweet potatoes, Brussels sprouts, bell peppers, zucchini), chopped
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- 2 tablespoons olive oil
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- Salt and pepper to taste
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- 1/4 cup mixed fresh herbs (e.g., parsley, cilantro, basil), chopped
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- 1/4 cup nuts or seeds (e.g., pumpkin seeds, almonds), toasted
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### For the dressing:
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- 3 tablespoons olive oil
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- 1 tablespoon lemon juice
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- 1 teaspoon honey or maple syrup
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- 1 small garlic clove, minced
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- Salt and pepper to taste
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## Instructions:
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1. Preheat oven to 400°F (200°C).
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2. Cook quinoa in water or stock according to package instructions.
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3. Toss chopped vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring once halfway through.
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4. Whisk together dressing ingredients in a small bowl.
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5. In a large bowl, combine cooked quinoa, roasted vegetables, and fresh herbs.
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6. Drizzle with dressing and toss to combine.
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7. Top with toasted nuts or seeds before serving.
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This dish is versatile - feel free to swap ingredients based on seasonal availability or personal preference. |