Roasted veggie quinoa bowl recipe
Makes 4 servings
- 2 medium carrots, peeled and sliced
- 1 cup broccoli florets
- 1 red bell pepper, seeded and chopped
- ½ small head red cabbage, sliced thinly
- 2 Tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 2 cups cooked quinoa
- ¼ cup reduced sodium soy sauce
- 2 Tbsp. maple syrup
- 1 inch piece fresh ginger root, chopped finely
- 1 tsp. minced garlic
To make this into a main dish, add some shelled edamame or diced cooked chicken to the bowls.
Preheat oven to 400 degrees F. Arrange carrots, broccoli, red pepper and cabbage on a baking sheet lined with parchment paper in a single layer. Drizzle with olive oil, sprinkle with garlic powder and onion powder and toss a little to combine. Bake for 30 minutes or until cooked to desired tenderness.
In a small bowl, combine soy sauce, maple syrup, ginger and garlic.
Divide quinoa into four bowls. Divide vegetables evenly among the four bowls. Drizzle the soy sauce dressing on top of each bowl. Serve immediately.
Nutrition analysis per serving: 270 calories, 9 g fat, 7 g protein, 40 g carbohydrate, 6 g fiber, 630 mg sodium