Middle Eastern Quinoa
and Vegetable Bowls
25 minutes l Makes 4 bowls
You can use your favorite vegetables in
this flexible recipe.
3 cups 1-inch pieces assorted
firm vegetables, such as onion,
carrots, cauliflower, green
beans, and/or Brussels sprouts
3 cups 1-inch pieces assorted
tender vegetables, such as
zucchini, sweet peppers, and/or
asparagus
2 Tbsp. Middle Eastern Spice
Blend (recipe, opposite)
2 Tbsp. brown rice flour
1 Tbsp. tomato paste
1 Tbsp. lemon juice
1/4 tsp. sea salt
2 cups fresh salad greens
2 cups warm cooked quinoa
1 Tbsp. finely chopped fresh
parsley
1 Tbsp. pine nuts (optional)
- In an extra-large skillet combine firm
vegetables and 1/2 cup water. Cover and
cook over medium-high 5 to 7 minutes
or until vegetables are half-cooked. Add
tender vegetables to skillet. Cover and
cook 5 to 7 minutes more or until all
vegetables are tender. - In a bowl whisk together the next five
ingredients (through salt) and 3/4 cup
water. Pour mixture over vegetables
and gently stir to coat. Cook and gently
stir until sauce thickens. - Divide greens among four bowls. Top
with quinoa and cooked vegetables.
Garnish with parsley and, if desired,
sprinkle with pine nuts.