Warm Roasted Winter Quinoa Bowl
This is the ultimate bowl of winter comfort food Yukon Gold potatoes and green beans are roasted until crisp and golden and then tossed with warm quinoa shredded kale green onion and a speedy roasted garlic and red wine vinaigrette I topped this cozy bowl with crunchy toasted pepita seeds and creamy sliced avocado Feel free to swap the potatoes with whatever variety you have on hand yellow or red potatoes work great in a pinch Spelt berries or millet might be a nice sub for the quinoa if you feel like changing up the grain
This is the ultimate bowl of winter comfort food Yukon Gold potatoes and green beans are roasted until crisp and golden and then tossed with warm quinoa shredded kale green onion and a speedy roasted garlic and red wine vinaigrette I topped this cozy bowl with crunchy toasted pepita seeds and creamy sliced avocado Feel free to swap the potatoes with whatever variety you have on hand yellow or red potatoes work great in a pinch Spelt berries or millet might be a nice sub for the quinoa if you feel like changing up the grain
- freshly ground pepper to taste
- 1/4 teaspoon fine sea salt
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) extra-virgin olive oil
- fine sea salt and freshly ground black pepper to taste
- 2 large (400 g) yukon gold potatoes, chopped into 1/2-inc
- 12 ounces (350 g) green beans, trimmed and chopped into 1-i
- 3 large garlic cloves peel left on
- 1 cup (200 g) uncooked quinoa
- 1 cup (40 g) stemmed and finely chopped kale (optional)
- 3 medium (50 g) green onions thinly sliced (optional)
- 1/4 cup (40 g) toasted pepita seeds
- 1 large ripe avocado pitted and sliced
- 1/4 cup (60 ml) red wine vinegar
- 2 teaspoons (10 ml) dijon mustard
- 1 tablespoon (15 ml) pure maple syrup or to taste
- Carbohydrate 3.44414102986513 g
- Cholesterol 0 mg
- Fat 4.92198544701349 g
- Fiber 2.30153254536682 g
- Protein 0.781506026011561 g
- Saturated Fat 0.714500695568401 g
- Serving Size 1 1 serving (92g)
- Sodium 99.5510631984586 mg
- Sugar 1.14260848449831 g
- Trans Fat 0.310406412331407 g
- Calories 56 calories
Step-by-step
- Preheat oven to 400°F (200°C) and line one extra-large baking sheet (or two large baking sheets) with parchment paper.
- Place the chopped potatoes, green beans, and garlic cloves (leaving the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.
- Roast for 15 minutes, then remove from the oven and flip before continuing to roast for about 10 to 20 more minutes until the potatoes and beans are tender and golden brown in some spots.
- Meanwhile, cook the quinoa by adding it to a medium pot along with 1 3/4 cups (430 mL) water. Bring to a low boil before reducing heat to medium-low. Cover and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and leave the lid on to keep warm.
- Prepare the dressing: In a small bowl, whisk all of the dressing ingredients together and set aside.
- When the vegetables are finished roasting, trim the end off each garlic clove and push the roasted garlic out. Mash the garlic with a fork, then whisk it into the dressing until combined.
- Spoon the potatoes and beans into a large serving bowl. Now add the quinoa along with the kale and green onions (if using). Pour all of the dressing onto the vegetables and toss to coat.
- Season with salt and pepper (to taste) and top with pepitas and sliced avocado. Serve immediately. The salad will keep in an airtight container in the fridge for a few days. Leftovers can be reheated in an oiled skillet over medium heat until warmed through. It's great cold, too!
My Cozy Winter Quinoa Bowl: A Recipe for Comfort and Warmth
Winter. The word itself conjures images of cozy nights in, crackling fireplaces, and comforting food that warms you from the inside out. This year, my go-to comfort food has been this incredibly flavorful and surprisingly simple quinoa bowl. It’s the perfect blend of textures and tastes – the crispy roasted vegetables, the fluffy quinoa, the vibrant kale, and a dressing that’s both tangy and sweet. It’s a recipe that's become a staple in my kitchen, and I’m thrilled to share it with you.
The beauty of this recipe lies in its adaptability. I started with Yukon Gold potatoes because of their creamy texture when roasted, but honestly, any potato will do – red potatoes, russets, even sweet potatoes would add a delicious twist. I’ve also experimented with different grains. While quinoa is my personal favorite for its nutty flavor and fluffy texture, spelt berries or millet would work just as well, offering a slight change in taste and texture. Feel free to adjust the recipe to your liking – add different vegetables, swap the herbs, or even change the dressing. The possibilities are endless!
Why This Recipe is Perfect for a Busy Weeknight
One of the reasons I love this recipe so much is its simplicity. It's a one-pan wonder (almost!), making cleanup a breeze. The roasting process is hands-off – just toss the vegetables, pop them in the oven, and let the oven do the work. While the potatoes and beans are roasting, you can easily cook the quinoa. The dressing comes together in minutes, and assembling the bowl is quick and easy. It's the ideal meal for a busy weeknight when you want something healthy, delicious, and comforting without spending hours in the kitchen.
Beyond the Bowl: Creative Variations
This quinoa bowl is a blank canvas for creativity. Here are a few ideas to get your culinary juices flowing:
- Spice it up: Add a pinch of red pepper flakes to the roasted vegetables for a touch of heat.
- Add some protein: Roasted chickpeas, grilled chicken, or even some leftover tofu would make this a complete meal.
- Boost the greens: Experiment with different greens like spinach, chard, or even arugula.
- Get nutty: Toasted pecans or walnuts would be a delicious substitute for the pepitas.
- Change up the dressing: Try a lemon vinaigrette, tahini dressing, or even a creamy avocado dressing.
Serving Suggestions
This quinoa bowl is a perfect meal on its own, but it can also be served as a side dish. It pairs well with roasted chicken, grilled fish, or even a simple salad. The leftovers are just as delicious cold, making it a great lunch option for the next day. I often pack this for lunch to keep energy levels up during work!
This warm, comforting quinoa bowl is more than just a meal; it's a hug in a bowl, perfect for those chilly winter evenings. I hope you enjoy it as much as I do. Happy cooking!
