Monday, April 30, 2012

Quinoa Bowl with Roasted Vegetables, Steamed Broccoli and Edamame

Busy schedules call for help in the kitchen. My mom and I planned the meal together. She's made rice bowls before. It's such a great idea. You pick your grain, vegetables, cooking methods, and a sauce. You could add marinated tofu or tempeh. It's a perfect time to get creative. Go by color. Make it pretty. Go to the farmer's market and shop for vibrant vegetables. Try something new. Then look for a tasty sauce online, make one up or use one you know you like. You can top the dish with toasted seeds, nuts, nutritional yeast, or cheese. Or even add cranberries or dried cherries... Tonight we decided to make a tahini dressing. I followed the recipe from this post, but added a little peanut butter to make up for the lack of tahini on hand. Here's how we did the rest...

Quinoa Bowl with Roasted Vegetables, Steamed Broccoli & Edamame
   serves 4

1 C. Quinoa, cook according to pkg directions or follow these great tips
Vegetables, cut in bite-size pieces (such as 2-3 small zucchini or squash, 2 carrots, 2 bell peppers, green onion, 1 eggplant, etc.)
olive oil, salt & pepper
1-2 small crowns of broccoli, cut in 3" pieces and steamed
1 C. frozen edamame, boil in water about 5 minutes.
Tahini dressing, recipe here

Preheat oven 400 degrees. 
Line a baking sheet with foil and toss vegetables in a little olive or coconut oil with a dash of salt & pepper. Spread out evenly on pan and bake for 20-25 minutes, flipping vegetables halfway through, until lightly caramelized and tender. Set aside.
While vegetables are cooking, prepare quinoa, steam broccoli, make tahini dressing, and heat up edamame. 

To assemble, set out 4 bowls. Distribute quinoa evenly between bowls. Distribute vegetables on top by placing a small pile of broccoli on one 3rd, a pile of veggies on the next 3rd, and the final 3rd place a pile of edamame. Drizzle with a little tahini dressing. Fill a small pitcher with the leftover dressing and place on table to allow guests to add more as needed. 


This meal is delicious served with fresh crusty warmed bread and a dab of butter. You can also serve a bowl of fresh cut-up fruit with this dish. Is your mouth watering yet?

Well, I'm off to other things..

May God bless you,

Chef Teebs

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