Toasted Quinoa roasted veggies tossed in a delicious tomato vinaigrette
My hubby always says he doesn’t like quinoa. However, whenever he eats this roasted veggies quinoa bowl he asks for seconds. Besides this satiating healthy and filling quinoa bowl, another of his favorite is the Quinoa Salad with Grilled Vegetables and Prawns.. What differentiates this toasted veggies quinoa bowl from other quinoa recipe bowls is layering the flavors. Additionally the tomato vinaigrette clearly adds a significant depth of flavor,
Why this roasted quinoa veggie works? First and foremost, TOAST THE QUINOA! Toasting the quinoa in extra virgin olive oil adds a depth of extra nutty flavor. Besides toasting the quinoa, using porcini powder to flavor the broth gives the dish an umami flavor to die for. Adding some fresh herbs and garlic rounds out the flavors of the quinoa .
How to get that umami flavor!
Besides toasting the quinoa roasting vegetables like the carrots and asparagus takes the quinoa bowl to new heights. When toasting the veggies, add herbs like fresh dill, sage and garlic for another layer of flavor.
Furthermore, the cauliflower in this recipe gave the quinoa bowl a higher level of outstanding umami flavor. While the cauliflower may be roasted, the pan fry method gives it a deeper taste. That’s because the cauliflower, seasoned with just salt, freshly ground black pepper and the magic of porcini powder marry well with the porcini flavored quinoa. For the porcini powder you may either buy the pre ground powder or use dried porcinis grinding into a fine powder.
Lastly, what makes this roasted veggie quinoa bowl extra special is the perfectly curated vinaigrette. A mash-up of vine ripened tomatoes, garlic and herbs created the ideal balance of flavor. Toss the toasted quinoa, roasted and pan fries veggies with the vinaigrette and Viola! A superbly tasty and healthy lunch or dinner.
Roasted Veggies Quinoa Bowl
Equipment
- assorted mixing bowls
- pinch bowls
- silicone spatulas
Ingredients
FOR THE QUINOA
- 1 to 2 tablespoons extra virgin olive oil
- 1 cup quinoa
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon Porcini powder
- 2 garlic cloves
- 6 teaspoons mixed herbs fresh sage, dill and oregano (2 teaspoons each
- 1 1/2 cup hottest tap water or boiling water
FOR THE ROASTED VEGETABLES:
- 2 large carrots peeled and sliced thinly
- 1 bunch asparagus trim off hard stems
- 2 to 3 cloves garlic roughly chopped
- 1 teaspoon fresh dill roughly chopped
- 1 to 2 teaspoons fresh sage roughly chopped
- 1/8 teaspoon kosher salt
- 1 to 2 pinches freshly ground black pepper
- 1 to 2 tablespoons extra virgin olive oil
FOR THE CAULIFLOWER
- 1 medium Cauliflower
- 1 teaspoon porcini powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons avocado oil
FOR THE TOMATO VINAIGRETTE
- 1 vine ripened tomato
- 1 garlic clove peeled and roughly chopped
- 2 teaspoons fresh oregano leaves roughly chopped
- 1/2 medium shallot peeled and roughly chopped
- 1/4 cup white wine vinegar
- freshly ground black pepper and kosher salt to taste
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1 to 2 teaspoons raw honey or maple syrup
- 1/2 cup grape seed oil
- 1/4 cup walnut oil
ADDITIONAL INGREDIENTS
- 4 to 6 campari tomatoes quartered
- 1/4 cup pumpkin seeds toasted
Instructions
Make the quinoa
- Heat the oil in a 2-quart stock pot. Use medium heat.
- Add the quinoa. Stir. Toast for 2 minutes until the color looks deep. Stir once or twice.Note: be careful not to burn the quinoa.
- Add in salt, freshly ground black pepper and the porcini powder. Stir. Cook 30 seconds.
- Add in the garlic and herbs. Stir. Cook 30 to 60 seconds.
- Carefully pour in the boiling water (or hottest tap water). Stir. Bring to a boil. Cover. Reduce heat to low. Simmer 15 minutes until all liquid is absorbed.
- Turn off the heat. Quickly open the pot. Give it a quick fluff using a spatula or fork. Cover tightly and let rest for 10 minutes.
Wile the quinoa is cooking, roast the vegetables.
Preheat oven 425F/218C Degrees
- Add all the roasted vegetables ingredients onto a half sheet pan lined with parchment paper. Mix thoroughly to coat the veggies with the oil and seasonings..
- Transfer the pan to the oven. Roast for 10 to 12 minutes until the veggies are soft but has a bite (Al dente). Remove from the oven and set aside for later.Note: I usually chop the asparagus into bite size pieces.
While the veggies are roasting, pan fry the cauliflower
Keep the oven temperature at 425F/218C Degrees
- Preheat the cast iron skillet using medium high heat.
- Add the cut up cauliflower to a quarter sheet pan. Drizzle with 1 tablespoon of the oil. Season all over with the Porcini powder, salt and freshly ground black pepper. Carefully rub the spices all over the cauliflower to coat thoroughly.
- Add the remaining avocado oil to the hot cast iron skillet.
- Add the cauliflower to the pan, flat side down, in a single layer. Cook 3 to 4 minutes per side. Remove cauliflower and place on a sheet pan. Transfer to preheated oven and roast until fork tender – 4 to 6 minutes.Note: The cauliflower may be broken up into bite size pieces when adding it to the final dish.
While the cauliflower is cooking, make the tomato vinaigrette:
- Dump all the vinaigrette ingredients, except the oils, into a mini food processor. Chop for 30 to 60 seconds. Pour in the oils and puree 30 to 60 seconds until desired texture. Taste and adjust seasoning. Feel free to add your favorite sweetener if vinaigrette is too tart. Pour into a storage jar with tight lid. Note: excess vinaigrette can be refrigerated up to 5 days.
Assemble the quinoa bowl/dish:
- Add the quinoa to a large mixing bowl. Add 1 tablespoon of the tomato vinaigrette. Mix to coat the quinoa. Add in the roasted vegetabes and as much of the cauliflower desired. Add in the fresh tomatoes. Add 2 to 3 tablespoons vinaigrette and toss to coat.
- If using toasted pumpkin seeds, sprinkle a generous amount into the salad. Toss to combine.
- Plate and serve. Enjoy.
Nutrition
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