This Quinoa Broccoli Bowl Is Our New Lunch Crush
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Making a healthy, satisfying lunch is hard. I work from home which seems like it would make things easier, but it’s not always true. Sometimes, it’s just an opportunity to be lazy. Or when I’m truly busy, I end up making pancakes for lunch or snaking through bags of chips and cookies (not my finest hour). But I recently spotted this roasted veggie quinoa bowls with miso-turmeric vinaigrette from Dishing Out Healthy, and I knew I found my next lunch crush.
This bowl of food looks like it would be complicated, right? But there’s really only three moving parts: the roasted vegetables, the quinoa, and the sauce. The author uses three different vegetables for this bowl: broccoli, mushrooms, and red onion. If you have something lingering in the back of your fridge, throw that on the roasting pan, too. The more the merrier in this bowl.
The quinoa portion of this recipe is pretty self-explanatory. If you want to be extra fancy when it comes to your grain bowl, cook the quinoa (raw) in a little bit of olive oil for a couple minutes before boiling. It brings out a nuttier flavor.
Finally, the dressing intended for this vegetable cornucopia, honestly, is good enough to drink. Utilizing five all-star ingredients — vinegar, sesame oil, miso, turmeric, and ginger — this tangy and nutty dressing totally sets off all those crisp, roasted vegetables. Drizzle this sauce over the veggies and quinoa, drop in a few cashews (or other nuts of your choice) and you’re done.
Get the Recipe: Roasted Veggie Quinoa Bowls With Miso-Turmeric Vinaigrette from Dishing Out Health