RED LENTIL QUINOA BOWL
A classic veggie and grain bowl that's perfect for a wholesome dinner or healthy meal prep idea.
Provided by Deryn Macey
Categories Main Dish
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400 degrees F.
- Add the peeled and cubed butternut squash and chopped carrot to a roasting tray. Add 2 tsp olive oil and a generous sprinkling of sea salt and pepper and use your hands to mix so everything is coated. Roast for 35-45 minutes until tender.
- Rinse the quinoa well under cold water. Bring 2 cups of water to a boil in a medium pot. Add 1 cup uncooked quinoa, reduce heat to low, cover and lightly simmer for 15 minutes. Remove from heat, let stand for 5 minutes with the lid on. Remove the lid and fluff with a fork.
- Rinse the red lentils. Bring 2 cups water to a boil in a medium pot. Add 1 cup lentils, cover and cook for 15-20 minutes until tender.
- To make the broccoli, steam on the stovetop for 4-5 minutes until bright and tender-crisp.
- Make Tahini Sauce: To make the tahini sauce, mix everything but the water together until fully combined. Slowly add water 1-2 tbsp at a time until you have a smooth, creamy consistency. It should be thick but pourable.
- To assemble, divide everything between 4 containers or bowls and serve right away.
Nutrition Facts : ServingSize 1 bowl, Calories 524 calories, Fat 12 g, Carbohydrate 88 g, Fiber 18 g, Protein 23 g
BUTTERNUT SQUASH QUINOA BOWLS
These Butternut Squash Quinoa Bowls are a hearty, healthy and tasty meal. Filled with roasted veggies, marinated kale and a mustard tahini dressing!
Provided by Rene
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add butternut squash, olive oil, smoked paprika, oregano, salt & pepper to the baking sheet and toss to coat evenly. Place in the oven and bake for 20 minutes (flipping halfway).
- To make the quinoa, add the water to a pot and bring to a boil. Rinse the quinoa. Add the bouillon (or a pinch of salt if you aren't using bouillon) to the boiling water followed by the rinsed quinoa. Stir to combine and bring to a boil. Cover, lower heat and simmer until all of the liquid has been absorbed.
- To make the dressing, combine all of the ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Add water until desired consistency is reached. Place in the fridge until ready to serve.
- To marinate the kale, combine the kale, avocado and a pinch of salt & pepper to a bowl. Use your (clean) hands to mash the avocado into the kale. Once combined, place in the fridge until ready to serve.
- To assemble, add a layer of kale to each bowl. Top the kale with some red onion, quinoa, butternut squash and a drizzle of dressing. Serve with lemon wedges and black pepper.
QUINOA WITH ROASTED BUTTERNUT SQUASH
Provided by Food Network Kitchen
Time 1h
Yield 4-6 Servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
- Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
- Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
- Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.
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