Moroccan Quinoa Veggie Bowl Food

MOROCCAN QUINOA VEGGIE BOWL

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.

HOW TO MAKE QUINOA BOWLS

Steps:

• Add your quinoa and water to a small saucepan. Bring the water to a boil, then reduce to simmer, cover and allow the quinoa to cook for 15 minutes.
• Remove the pan from the heat, remove the lid and fluff the quinoa with a fork. Allow to cool completely before storing for later!
• To assemble your bowls, follow this "loose" formula. Add 1 cup of cooked quinoa into each bowl. Top with your desired veggies of choice, protein, and healthy fat (avocado, nuts, seeds, etc.), and then finish with a dressing!