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Quinoa Veggie Bowl with Romesco Sauce

Servings: 4

BUY IT

  • 4 cups vegetable stock/broth
  • 2 cups quinoa (I used Bob's Red Mill tricolor quinoa)
  • 3 red bell peppers
  • 1 T olive oil
  • 16 oz steamable bag of frozen broccoli
  • 1 cucumber (peeled & chopped)
  • 1 carrot (shredded, or 3/4 cup shredded carrots)
  • 1 15 oz can black beans (drained and rinsed)

Romesco Sauce

  • (roasted red peppers)
  • 3/4 cup olive oil
  • 1 small lemon (juiced)
  • 1/2 cup almonds
  • 2 cloves garlic
  • 1/2 t salt

MAKE IT

  • Heat broth on high, bring to boil, and add quinoa. Bring back to a boil, then cover, bring heat down to low, and let simmer for 15 mins. The quinoa is done when it can be fluffed with a fork with no excess liquid at bottom. (You may need to cook longer than 15 mins.)
  • Meanwhile, start broiler. Take your peppers. Cut the tops and bottoms off, de-seed, and cut in half. Lay peppers on a baking sheet, skin-side up. Drizzle 1 T olive oil over all the peppers. Broil (on top rack) for 10 mins.
  • Take baking sheet out of oven. Carefully (with tongs) take peppers off baking sheet and place in a bowl. Immediately cover with a plate, to create a seal so the peppers can steam. Leave them for 10 mins. Once time is up, remove skin from the peppers. Careful! They may still be pretty hot.
  • Steam broccoli in microwave according to instructions on package.
  • In a Vitamix or blender, combine roasted red peppers, olive oil, juice of the lemon, almonds, garlic & salt. Blend until smooth.
  • Assemble bowls with quinoa in middle, and each veggie and the sauce in its own spot around the quinoa.

PLATE IT

Place every ingredient in the bowl separately, with the quinoa in the middle.
 
We recommend that all meals for children be served with milk.