They say you are what you eat. So from 2010-2011, I was definitely a huge walking quinoa bowl. I think I ate this about 4-5 times a week. This recipe is inspired by NYC restaurant Caravan of Dreams’ “Santa Maria Stir-Fry” one of my favorite comfort (vegan!) dishes. When I moved to London for school, I felt a little homesick and created this quinoa bowl recipe to remind me of home. It is soooo good and filling, and eventually it became a staple in The Maxi Pad for all the girls.
What’s great about this recipe is that you can use whatever vegetables are in season and just roast ‘em up with some olive oil and salt (I recommend including at least 3 veg). It tastes equally delicious when it’s cold or re-heated. I used to make a big batch of vegetables and quinoa on a Monday and eat it throughout the week. This bowl is healthy, easy, fast, and delicious – perfect for Impatient Foodies!
Elettra's Go-To Quinoa Bowl
1 CUP QUINOA (you can also use cous cous)
1 RED/ORANGE/YELLOW PEPPER, ROUGHLY CHOPPED
3 CARROTS, SLICED
1 EGGPLANT, CUBED
OLIVE OIL, ABOUT 1-2 TABLESPOONS
PESTO – MY VEGAN PESTO RECIPE OR SEGGIANO
HUMMUS – MY RECIPE OR STORE BOUGHT
FETA CHEESE AS GARNISH (OPTIONAL)
- Heat oven to 375°F
- Chop up your vegetables and put them on a baking sheet, cover them with olive oil and sprinkle with salt, mix well so that everything is coated.
- When oven is heated put the vegetables in and set a timer for 15 minutes. Stir your vegetables as they cook, about every 5 mins.
- Oven temperatures vary, so if your vegetables need some additional time to fully cook, that is totally cool!
- Meanwhile, quickly rinse your cup of quinoa and add it to 1¼ cup of boiling water. Cover, reduce heat and let it simmer for about 12 minutes. Once it’s cooked let it stand for 5 mins. Once it’s cooled, fluff gently with a fork.
- TIP: Once you cover your quinoa and reduce the heat, LEAVE IT ALONE AND LET IT DO IT’S THING. Don’t open the cover and let the steam escape. Keep the cover on even while it is cooling. This will help the quinoa become really fluffy and delicious.
- I have great recipes for vegan pesto and hummus, but if you are time pressed, store bought brands are fine too!
- I highly recommend Seggiano for the pesto.
- Get a hummus that does not have any flavoring, just regular/original.
- When vegetables are done cooking, take them out of the oven and let them cool a bit.
- Meanwhile, put large spoonful of hummus on the bottom of your bowl, followed by a spoonful of pesto, followed by some quinoa, and top with roasted vegetables. Add a couple glugs of olive oil, a pinch of salt, and garnish with feta (optional).
- Serve and enjoy immediately!