Moroccan Quinoa Veggie Bowl Recipes
MOROCCAN QUINOA VEGGIE BOWL
Moroccan flavors are infused in this healthy quinoa salad that can be served with any protein of choice. A unique recipe simple enough for anyone to re-create.
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook quinoa according to package instructions. Cool completely.
- Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.
- Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
- In a small bowl, combine the dressing ingredients. Set aside.
- In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.
CHICKEN AND VEGGIE QUINOA BOWLS
Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.
Provided by sam johnson
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
- While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
- Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.
Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g
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