Quinoa Bowl with Roasted Vegetables

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Quinoa bowls are great because they can accommodate those left over veggies that have been hanging out in your fridge. The different combinations are practically endless so use this recipe as a jumping off point.

What You Need To Make This Recipe

Start Picking, Grocery, Beans & Grains Quinoa, 26 oz. $11.49
Produce, Vegetables Mushroom, Crimini, 1/2 lb $2.69
Produce, Vegetables Garlic bulb $0.95
Oils & Vinegars Oil, Extra Virgin Olive $17.99
Produce, Vegetables Cauliflower $3.99
Herbs Thyme Bunch $2.99
  • 45 min

    Step 1

    Preheat your oven to oven to 350 degrees. Toss your cauliflower, carrots, leeks, and mushrooms with the olive oil, salt, pepper, and thyme. Arrange in a single layer on your baking sheet and place the whole head of garlic right on the pan. Roast the vegetables for 45 minutes or until tender.

  • 10 min

    Step 2

    While the veggies cook, prepare your quinoa. In a small pan, heat the 2 cups of liquid over medium heat. Add the quinoa and bring to a boil. Cook until the liquid has absorbed completely, then cover, lower the heat and cook for another 5 minutes. Fluff with a fork and transfer to a mixing bowl.

  • 10 min

    Step 3

    Bring a pot of water to boil and blanche your kale for 1-2 minutes. Drain and pat dry. Add the kale to the mixing bowl with the quinoa. Add in the roasted vegetables, except the garlic head. Remove 3 or 4 of the garlic cloves from their jackets and gently mash with a fork on a flat surface. Add the mashed, roasted garlic to the bowl. Finally, add chopped parsley and mix everything together. Add a little olive oil if the mixture is dry. Check for salt and pepper and serve.

Ingredients

  • Quinoa
    1 cup
  • Cauliflower
    1/2 cup chopped
  • Carrots
    2 diced
  • Leek
    1 chopped
  • Crimini Mushroom
    1/2 cup sliced
  • Thyme
    1/2 TBS chopped
  • Garlic
    3 to 4 cloves
  • Kale
    1 cup chopped
  • Parsley
    1 TBS chopped
  • Vegetable Stock
    2 cups
  • Olive Oil
    2 TBS
  • Salt & Pepper