Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1/4 cup sliced almonds
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For the Salsa Romesco:
- 1/2 cup roasted red peppers
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the water has been absorbed and the quinoa is tender.
2. While the quinoa is cooking, preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a large bowl, toss the chickpeas, sliced bell peppers, and sliced zucchini with olive oil, salt, and pepper. Spread the vegetables out on the prepared baking sheet and roast for 20-25 minutes or until tender and slightly charred.
4. To make the Salsa Romesco, combine the roasted red peppers, sliced almonds, olive oil, red wine vinegar, garlic clove, smoked paprika, salt, and pepper in a blender or food processor. Blend until smooth.
5. To assemble the bowls, divide the cooked quinoa between four bowls. Top each bowl with the roasted vegetables, sliced almonds, chopped parsley, and a generous spoonful of the Salsa Romesco.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 38g
Fiber: 9g
Protein: 11g
Substitutions for ingredients:
- You can use any type of bell pepper or zucchini that you have on hand.
- If you don't have sliced almonds, you can use chopped walnuts or pecans instead.
- You can use any type of cooked grain instead of quinoa, such as brown rice or farro.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Swap out the roasted vegetables for steamed or sautéed vegetables.
- Use a different type of salsa or sauce instead of the Salsa Romesco.
Tips and tricks:
- Make a double batch of the Salsa Romesco and use it as a dip for vegetables or spread on sandwiches.
- To make this recipe vegan, omit the cheese and use a vegan-friendly Salsa Romesco recipe.
- You can make the roasted vegetables ahead of time and store them in the fridge for up to 3 days.
Storage instructions:
Store any leftover quinoa bowl in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat, simply microwave the quinoa bowl for 1-2 minutes or until heated through.
Presentation ideas:
Serve the quinoa bowl in a shallow bowl or plate to show off the colorful roasted vegetables and Salsa Romesco.
Garnishes:
Garnish with additional chopped parsley or sliced almonds for extra crunch.
Pairings:
This quinoa bowl pairs well with a side salad or some crusty bread.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Garlic bread or breadsticks
Troubleshooting advice:
- If the quinoa is still crunchy after cooking, add a splash of water and continue cooking until tender.
- If the vegetables are not getting crispy in the oven, increase the temperature to 425°F and roast for an additional 5-10 minutes.
Food safety advice:
- Make sure to rinse the quinoa thoroughly before cooking to remove any dirt or debris.
- Store any leftover quinoa bowl in the fridge within 2 hours of cooking to prevent bacteria growth.
Food history:
Salsa Romesco is a traditional Spanish sauce made with roasted red peppers, almonds, and olive oil. It is commonly served with grilled meats or vegetables.
Flavor profiles:
This quinoa bowl is savory and slightly smoky from the roasted vegetables and Salsa Romesco. The sliced almonds add a crunchy texture and nutty flavor.
Serving suggestions:
Serve this quinoa bowl as a healthy and satisfying lunch or dinner option. It is also great for meal prep and can be made ahead of time for easy weekday lunches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A