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  4. Celestial Quasar Quinoa Bowl With Roasted Vegetables
Celestial Quasar Quinoa Bowl with Roasted Vegetables

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Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

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Celestial Quasar Quinoa Bowl with Roasted Vegetables

Created by: Howcan Team

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper.
  • Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly charred.
  • While the vegetables are roasting, rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  • Divide the cooked quinoa among 4 bowls. Top each bowl with the roasted vegetables, crumbled feta cheese, and chopped fresh parsley.
  • Serve immediately and enjoy!
Main CourseLunchDinner
MediterraneanHealthy

The Celestial Quasar Quinoa Bowl with roasted vegetables has a rich history rooted in the fusion of flavors and culinary traditions. Originating in the vibrant kitchens of California, this dish was crafted by innovative chefs seeking to elevate the humble quinoa to celestial heights. The dish gained popularity for its harmonious blend of nutty quinoa, tender roasted vegetables, and a medley of aromatic herbs and spices. Today, the best versions of this dish can be found in farm-to-table restaurants that prioritize fresh, locally sourced ingredients. The key to perfecting this dish lies in the roasting of the vegetables to bring out their natural sweetness and depth of flavor. Whether it's the crisp-tender texture of the roasted vegetables or the earthy richness of the quinoa, every element plays a crucial role in creating a truly celestial dining experience.

40 min

|

4

|

350 calories

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the cherry tomatoes, red bell pepper, yellow bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper.
  • Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly charred.
  • While the vegetables are roasting, rinse the quinoa under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  • Divide the cooked quinoa among 4 bowls. Top each bowl with the roasted vegetables, crumbled feta cheese, and chopped fresh parsley.
  • Serve immediately and enjoy!
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