Roasted Spring Vegetable Quinoa Bowls Recipe

Roasted Spring Vegetable Quinoa Bowls

Coconut Free

Gluten Free

Nut Free

Dairy Free

Egg Free

Vegan

Vegetarian

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Description

Celebrate the arrival of spring with these gorgeous quinoa bowls loaded with roasted spring vegetables and topped with a flavorful Green Goddess Dressing. A trio of fresh herbs make our dressing a vibrant green and we use avocado and tahini instead of mayonnaise and buttermilk to lighten it up a bit. You won’t be able to resist diving into one of these bowls!

Serves

Total Time

50 minutes

Ingredients

1 cup Natural Grocers® Brand Bulk Organic Quinoa (White or Tri-Color)

1 bunch organic radishes, greens removed and ends trimmed

1 large organic carrot, ends trimmed

1 bunch organic green onions (look for a bunch that has larger onions)

1 large organic fennel bulb

1 bunch organic asparagus

2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil

Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

4 cups organic arugula

1 (15.5-ounce) can Natural Grocers Brand Organic Garbanzo Beans, drained and rinsed (optional)

Green Goddess Dressing

1 cup lightly packed fresh organic parsley leaves and thin stems (discard thick stems)

1⁄2 cup fresh organic basil, thick stems removed

1⁄2 cup fresh organic dill, thick stems removed

1 teaspoon Natural Grocers Brand Bulk Real Salt

1 organic garlic clove, roughly chopped

1 organic green onion (taken from the bunch above), ends trimmed and roughly chopped

1 small organic avocado

2 tablespoons tahini

Juice from one organic lemon (~3 tablespoons)

2 teaspoons Natural Grocers Brand Organic Apple Cider Vinegar

1 1⁄2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup

1⁄4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil

1/4 - 1/2 cup water

Directions

Preheat oven to 375° F. Line a rimmed baking sheet with parchment paper if desired for easier clean up.
Bring 2 cups of water to boil in a medium saucepan with a lid. Toast the quinoa in a dry skillet over medium heat, stirring frequently, for 5-7 minutes. Slowly add the toasted quinoa to the boiling water to avoid boiling over. Cover, reduce heat to low to maintain a gentle simmer, and cook for 20 minutes.
Prep vegetables. Quarter large radishes and halve smaller ones. Slice carrot into ¼-inch thick coins. Reserve one green onion for the dressing and trim both ends of the remaining onions. Cut the stalks off the fennel where they meet the top of the bulb. Reserve the feathery fronds. Use a vegetable peeler to peel any brown spots off the fennel bulb then cut top to bottom into ½-inch thick wedges. Trim the woody ends from the asparagus. Toss the prepared vegetables with olive oil and a generous sprinkle of salt and pepper. Spread on the baking sheet and bake for about 30 minutes, or until tender and lightly browned in some spots, stirring once about halfway through.
While the quinoa cooks and the vegetables roast, make the dressing. Process the leaves and thin stems of the herbs in a food processor until roughly chopped. Add the salt, garlic, onion, avocado, tahini, lemon juice, vinegar, maple syrup, and olive oil. Process, stopping to scrape the sides as needed, until smooth. Add ¼ cup of water and process to combine. Taste the dressing, adding more salt to taste and extra water to thin to desired consistency.
When the quinoa has finished cooking, remove it from the heat and let it stand, covered, for 10 minutes. If you are adding beans, warm them by quickly adding them to the quinoa once it is finished cooking. After 10 minutes, fluff with a fork and set aside.
To serve, place a bed of arugula in each of four bowls, top with the quinoa, and then divide the roasted vegetables among the bowls. Chop some of the reserved fennel fronds and sprinkle over each bowl. Drizzle with dressing or serve dressing at the table and let each person add their own.

Nutrition Information

per one serving (no garbanzo beans)

Calories	Carbs	Protein	Fat	Fiber
526 kcal	49 g	13 g	34 g	12 g

Beverage Pairing

Recommended Beverage: Wine

Recommended Style: Sauvignon Blanc

Recommended Brand: Bonterra

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