Grain Bowl

Ingredients

• 1 cup Quinoa (rinsed and drained)
• 2 cups Water or vegetable broth (for cooking quinoa)
• 1 can Chickpeas (drained and rinsed)
• 2 tablespoons Olive oil (for roasting veggies)
• 1 medium Red bell pepper (diced)
• 1 medium Zucchini (sliced)
• 1 medium Carrot (julienned or grated)
• 2 cups Spinach (fresh or baby spinach)
• 3 tablespoons Nutritional yeast (for a cheesy flavor)
• 2 tablespoons Lemon juice (freshly squeezed)
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Start by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff it with a fork and set aside.

2. 2

   While the quinoa is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. 3

   In a bowl, toss the diced red bell pepper, sliced zucchini, and julienned carrot with olive oil, salt, and pepper. Spread the veggies onto the prepared baking sheet in a single layer.

4. 4

   Roast the veggies in the preheated oven for about 20 minutes, or until they’re tender and slightly caramelized.

5. 5

   When the vegetables are almost done, sauté the spinach in a pan over medium heat for about 2-3 minutes or until wilted.

6. 6

   In a large bowl, combine the cooked quinoa, roasted vegetables, sautéed spinach, and nutritional yeast. Drizzle with lemon juice and give everything a gentle toss.

7. 7

   Taste and adjust the seasonings with more salt, pepper, or lemon juice as needed. Serve warm, and enjoy!