Leftover grains with fresh veggies
The Veggie Quinoa Bowl is what I like to call a Leftover Revival. Why? Well, I had a pot of quinoa sitting in the fridge and a few veggies on hand—a small and lonely sweet potato and a zucchini screaming, “Do something with me before it’s too late!!!”
So I decided to cube and sear the veggies and throw everything into one bowl. I also added marinated artichoke hearts and sun-dried tomatoes for tang, herbs and radicchio for color and freshness, and doused it with my Sesame Maple Dressing for pizzazz.
What’s even better is that it is incredibly healthy, delicious, and only takes 25 minutes (or less) to make!
Customize your bowl
This veggie quinoa bowl recipe is easy to prepare and very practical. Make it any way you like:
- Hot or cold
- As a side dish or a main course
- With any vegetables of your choice
- With any salad dressing of your choice (a vinaigrette would be best)
- Even with any grain of your choice
However, to make any Leftover Revival taste like a new dish, I recommend adding tasty condiments. For example, I am always stocked with marinated or pickled items, such as sundried tomatoes in oil and marinated artichoke hearts (Dellalo brand is great).
Other pantry items that will give effortless flavor include olives, capers, giardiniera, jarred parmesan, and chipotle peppers in adobo, to name a few.
Even pasta will do!
Furthermore, you could make this bowl with any grain of your choice–rice, couscous, barley, farro, etc. Hey! You can even use pasta if you like. Just consider that you may need to add a bit more dressing since pasta loves to be well-dressed. Great pasta types to use in this case would be orzo, ditalini, cavatelli, farfalle, fusilli, orecchiette, the list goes on forever!
Allow this dish to exercise your creative side. Have fun with it. It’s hard to mess up and it’s easy to please.
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- Gather the ingredients to make your veggie quinoa bowl. Dice the sweet potato and zucchini into bite-size pieces. Slice the scallion and tear the radicchio.
- Roughly chop the parsley and artichoke hearts. Reserve 1 teaspoon of liquid from the artichoke heart marinade. To save time, scoop out the sundried tomatoes directly from the jar. Reserve 1 tsp of its oil to dress the quinoa.
- In a large bowl, add the pre-cooked quinoa. You can leave it cold to eat as a sald or warm it in the microwave for 2 minutes to eat as a hot meal.
- In a medium-size skillet, add half of the grapeseed oil and bring to temperature on medium heat. Add the diced sweet potato and saute until slightly charred (about 3-4 minutes). Remove the potato from the pan into the bowl of quinoa. Repeat this step with the zucchini.
- Next, add all of the remaining ingredients into the bowl (i.e., spices, fresh herbs, tomatoes, etc.). Add parmesan cheese if desired. Pour the dressing of your choice (or my Sesame Maple Dressing), in addition to the reserved sundried tomato oil and artichoke heart marinade, over all of the ingredients. Stir until the grain and veggies are evenly coated.
- Serve warm or cold. Enjoy!
Ingredients
Directions
- Gather the ingredients to make your veggie quinoa bowl. Dice the sweet potato and zucchini into bite-size pieces. Slice the scallion and tear the radicchio.
- Roughly chop the parsley and artichoke hearts. Reserve 1 teaspoon of liquid from the artichoke heart marinade. To save time, scoop out the sundried tomatoes directly from the jar. Reserve 1 tsp of its oil to dress the quinoa.
- In a large bowl, add the pre-cooked quinoa. You can leave it cold to eat as a sald or warm it in the microwave for 2 minutes to eat as a hot meal.
- In a medium-size skillet, add half of the grapeseed oil and bring to temperature on medium heat. Add the diced sweet potato and saute until slightly charred (about 3-4 minutes). Remove the potato from the pan into the bowl of quinoa. Repeat this step with the zucchini.
- Next, add all of the remaining ingredients into the bowl (i.e., spices, fresh herbs, tomatoes, etc.). Add parmesan cheese if desired. Pour the dressing of your choice (or my Sesame Maple Dressing), in addition to the reserved sundried tomato oil and artichoke heart marinade, over all of the ingredients. Stir until the grain and veggies are evenly coated.
- Serve warm or cold. Enjoy!
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