Rainbow Quinoa Bowls
These vibrant bowls are bursting with flavor. While there are several steps in making this recipe, they can all be completed in under an hour. You can prepare the quinoa and chickpeas while the vegetables are roasting. To save time, you can also cut the vegetables and mix up the dressing the night before and store them in the refrigerator.
Ingrediënten
VEGETABLES:
- 1 cup grape tomatoes sliced
- 2½ teaspoons olive oil divided
- 1 small sweet potato peeled and cut into small cubes
- 1 small yellow squash sliced
- 2 cups Brussels sprouts quartered
- 1 small red onion sliced
- Kosher salt and freshly ground black pepper
QUINOA:
- 2 cups gluten-free chicken or vegetable stock
- 1 cup quinoa rinsed
CHICKPEAS:
- 1 15- ounce can chickpeas drained, rinsed, and patted dry
- 2 teaspoons olive oil
- ½ teaspoon ground chipotle pepper
DRESSING:
- 1 cup Greek yogurt
- 1 clove garlic minced
- 1 tablespoon freshly squeezed lemon juice
- 2-4 tablespoons milk as needed
- Kosher salt and freshly ground black pepper
SERVES 4
Instructies
- Preheat the oven to 425°F.
- Lightly grease a large rimmed baking sheet.
- In a small bowl, toss grape tomatoes with ½ teaspoon olive oil.
- Place tomatoes in a row on the baking sheet.
- Repeat with remaining vegetables, tossing each type with a ½ teaspoon oil and placing in a row on the baking sheet.
- If the baking sheet seems crowded, divide the vegetables between two rimmed baking sheets.
- Sprinkle kosher salt and freshly ground black pepper evenly over the vegetables.
- Roast until the vegetables are tender, about 25 minutes.
- Combine quinoa and chicken stock in a small saucepan.
- Bring to a boil, then stir.
- Cover and reduce heat to low.
- Simmer until tender, about 20 minutes.
- Prepare the chickpeas.
- Heat olive oil in a large nonstick skillet over medium heat until hot.
- Add chickpeas and cook until light brown, stirring frequently.
- Turn off the heat and add chipotle powder.
- Stir to combine.
- For the sauce, stir together the yogurt, garlic, and lemon juice in a small bowl.
- Add milk to thin it as needed.
- Season with salt and pepper to taste.
- To assemble the bowls, divide the quinoa and vegetables evenly among 4 bowls.
- Top with chickpeas and sauce.
Notes / Tips / Wine Advice:
Nutrition Analysis: 310 calories, 9g fat, 5mg cholesterol, 430mg sodium
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