Greek Quinoa Bowl with Asparagus and Vegetables
What Started it all:
Quinoa, Asparagus, canned vegetables, food processor
A delicious and healthy Greek-inspired quinoa bowl, packed with roasted asparagus, canned vegetables, and a hint of Mediterranean flair. Perfect for a quick and easy dinner for four!
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 pound fresh asparagus, trimmed
- 1 can (14.5 oz) mixed vegetables (such as cherry tomatoes, bell peppers, and onions)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 food processor (for chopping fresh herbs, optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper. Toss the asparagus with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 12-15 minutes, or until tender and slightly caramelized.
- In a medium saucepan, bring 2 cups water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
- In a large bowl, combine the cooked quinoa, roasted asparagus, and canned mixed vegetables.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, and dried oregano. Pour the dressing over the quinoa mixture and toss to combine.
- Season with salt and pepper to taste. If desired, use a food processor to chop fresh herbs like parsley or dill and sprinkle over the top.
- Serve warm, garnished with additional fresh herbs if desired.
Enjoy your delicious and nutritious Greek quinoa bowl, packed with protein, fiber, and vitamins! This recipe is perfect for a quick weeknight dinner or a healthy lunch. You can also customize it to your taste by adding other ingredients like feta cheese, grilled chicken, or a dollop of tzatziki sauce.