Quinoa Salad Bowls Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g quinoa, rinsed thoroughly</li> <li class="ingredients-single-item">400ml vegetable broth</li> <li class="ingredients-single-item">1 medium beetroot (about 150g), peeled and diced</li> <li class="ingredients-single-item">2 medium carrots (about 200g), diced</li> <li class="ingredients-single-item">1 medium sweet potato (about 250g), diced</li> <li class="ingredients-single-item">1 small red onion, cut into wedges</li> <li class="ingredients-single-item">3 tbsp olive oil, divided</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">½ tsp smoked paprika</li> <li class="ingredients-single-item">Salt and pepper to taste</li> <li class="ingredients-single-item">1 ripe avocado, sliced</li> <li class="ingredients-single-item">100g baby spinach leaves</li> <li class="ingredients-single-item">2 tbsp pumpkin seeds</li> <li class="ingredients-single-item">2 tbsp sunflower seeds</li> <li class="ingredients-single-item">Fresh herbs (parsley, mint, or coriander) for garnish</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">3 tbsp extra virgin olive oil</li> <li class="ingredients-single-item">2 tbsp lemon juice</li> <li class="ingredients-single-item">1 tbsp honey (or maple syrup for vegan option)</li> <li class="ingredients-single-item">1 small garlic clove, minced</li> <li class="ingredients-single-item">½ tsp dijon mustard</li> <li class="ingredients-single-item">¼ tsp salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Medium saucepan with lid</li> <li class="equipment-single-item">Small jar with lid (for dressing)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan/400°F). Line a large baking tray with parchment paper. This will prevent the vegetables from sticking and make cleanup easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, toss the diced beetroot, carrots, sweet potato, and red onion with 2 tablespoons of olive oil. Add the dried thyme, ground cumin, smoked paprika, salt, and pepper, mixing well to ensure all vegetables are evenly coated. The spices will bloom in the heat, infusing the vegetables with flavor as they roast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Spread the seasoned vegetables in a single layer on the prepared baking tray. Avoid overcrowding, as this will cause the vegetables to steam rather than roast. If necessary, use two trays to ensure proper spacing. Place in the preheated oven and bake for 25-30 minutes, turning halfway through, until the vegetables are tender and caramelized at the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the vegetables are roasting, rinse the quinoa thoroughly in a fine-mesh sieve under cold running water. This removes the natural saponin coating, which can give quinoa a bitter taste if not washed away. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Transfer the rinsed quinoa to a medium saucepan and add the vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover with a lid, and cook for 15-18 minutes until the liquid is absorbed and the quinoa is tender. You'll know it's done when you see the little "tails" (the germ) separate from the seeds. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once cooked, remove the quinoa from heat but keep covered for 5 minutes to steam further. Then, fluff with a fork and stir in the remaining 1 tablespoon of olive oil along with a pinch of salt. The oil helps prevent the grains from clumping together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the quinoa is resting, prepare the dressing by combining all dressing ingredients in a small jar with a tight-fitting lid. Shake vigorously until emulsified and smooth. The mustard acts as an emulsifier, helping the oil and lemon juice combine for a creamy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Toast the pumpkin and sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they become fragrant and lightly golden. Watch them carefully as they can burn quickly. Toasting enhances their flavor and adds extra crunch to your bowls. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> To assemble each bowl, start with a base of the cooked quinoa (about 50g cooked per bowl). Arrange the roasted vegetables, fresh baby spinach, and sliced avocado on top. The warm quinoa and roasted vegetables will slightly wilt the spinach, creating a delightful contrast of temperatures. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Sprinkle with the toasted seeds and fresh herbs. Drizzle generously with the prepared dressing just before serving. The dressing ties all the components together, adding brightness to the earthy grains and vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve immediately for a warm bowl, or allow to cool completely before refrigerating for a chilled version. These bowls will keep well in the refrigerator for up to 3 days if stored in airtight containers, making them perfect for meal prep. For best results with meal prep, store the dressing separately and add it just before eating. </li> </ol>