Roasted, caramelized and bright green flavors of summer produce are all the notes of this gorgeous quinoa bowl. We've built this around recipes we've shared over the summer. Italian grilled vegetables, hummus and a guacamole twist made with charred broccoli. This is so incredibly versatile. Pick and choose your favorite veggies and build your own. After all, that's what recipes are really all about – ideas that are springboards for creativity!
NOTE: This recipe is so flexible. The ingredients suggested are as shown, however you can choose your favorite vegetables and roast them in the oven or fire them on a grill. You could even provide a build-your-own bowl buffet and present a variety of grilled / roasted vegetables and let your guests have fun creating their own combinations. You can substitute our recipe for Grilled Italian Vegetables for the roast vegetables below. Take your pick of the Brocomole or Broccoli-Spinach Pesto.
FOR THE VEGETABLES
1 medium fennel bulb, halved and cut in to wedges
2 small red onion, cut into wedges
4 small beets, quartered
1 small butternut squash, seeded and cut into 1/2" slices
(can also use acorn, kabocha or small sugar pumpkin)
1/2 pound brussels sprouts, large halved, small left whole
1/4 cup extra virgin olive oil
1 tablespoon Taste#5 Vegetarian paste
3/4 teaspoon kosher salt
Taste#5 Umami Pepper or fresh ground pepper
2 teaspoons Taste#5 Umami Rush seasoning
FOR THE BROCCOLI SPINACH PESTO
1 recipe Broccoli-Spinach Pesto
FOR THE QUINOA
1 cup quinoa
1 1/2 cup broth or water
FOR THE BOWL
2 cups of baby kale or baby spinach
1/3 cup toasted pepitas
1/2 cup feta cheese, crumbled
1 carrot grated
1/4 cup pomegranate seeds
FOR THE DRESSING
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Preheat the oven to 400'.
Cut and prepare vegetables.
Whisk oil and Taste#5 Vegetarian paste in a bowl. Toss all the vegetables until evenly coated. Spread them across a large baking dish or tray.
Season with salt, Taste #5 Umami Pepper or fresh ground pepper, and Taste#5 Umami Rush seasoning
Place in the oven on an upper rack and roast for 20 minutes.
Turn up the heat to 425˚ F and cook for another 20 minutes until vegetables are browning and have some nice caramelization.
Bring broth or water to a boil and stir in quinoa. Cover and reduce heat to low. Cook for 15 minutes until liquid is absorbed. Remove from heat and let sit for 5-10 minutes.
Fluff with a fork and stir in a handful of the spinach or kale.
Whisk the oil and vinegar together. Season with a pinch of salt and pepper.
Compose your bowls starting with a scoop of quinoa.
Divide the kale and roast vegetables evenly between bowls.
Drizzle the vinaigrette over each bowl.
Add a small scoop of hummus and brocomole.
Garnish with the grated carrot, pepitas, feta and pomegranate seeds.
A grind of Taste #5 Umami Pepper and a sprinkle of flaky salt is a nice finish.
Serve warm or at room temperature.