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Roasted Veggie Quinoa Bowl
Sapana Behl
Pan roasted vegetables, turtle beans and quinoa served in a bowl together to make a perfectly healthy and filling side dish.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dinner, Lunch, Side Dish
Cuisine
American, Mexican
Servings
2
People
Ingredients
1x
2x
3x
For Quinoa
1/2
cup
quinoa
1 1/2
cups
water
salt to taste
1
teaspoon
olive oil
For Vegetables
1
cup
carrots,
cubed
1
cup
beetroot,
cubed
1
red onion,
cubed
1
cup
bell peppers,
cubed
1
cup
beetroot,
cubed
salt to taste
pepper to taste
1
teaspoon
olive oil
1/4
teaspoon
paprika
For Beans
2
cups
turtle beans,
cooked
1
tablespoon
garlic,
minced
1
white onion,
chopped
salt to taste
pepper to taste
1
teaspoon
cumin powder
1
teaspoon
paprika
1
tablespoon
olive oil
Other Ingredients
1
tablespoon
pumpkin seeds,
toasted
1
tablespoon
cilantro leaves,
chopped
2
teaspoon
lemon juice
Instructions
For Quinoa
Wash quinoa with enough water for 2 minutes. Heat olive oil in a saucepan and add olive oil.
Add quinoa and stir for a minute. Add 1 1/2up of water and bring it to boil.
One boiled simmer, add salt and let it cook covered until water is absorbed.
Remove from heat and stir the cooked quinoa with a fork.
For Vegetables
Heat oil in a pan and pa roast the vegetables in batches.
Season with salt, pepper and paprika and set aside.
For Beans
Heat oil in a pan and add garlic and onions. Saute for a minute.
Add salt, pepper, cumin and paprika and stir. Add in cooked beans and stir to combine.
Cook for few minutes and remove from heat.
Assembling
In two serving bowls assemble a layer of quinoa topped with vegetables and beans.
Sprinkle pumpkin seeds, cilantro leaves and drizzle lemon juice.
Serve and enjoy.
Notes
Add your choice of vegetables to the recipe.
You may roast the vegetables in the oven too.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!