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gluten free quinoa bowl

gluten free quinoa bowl
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This gluten-free quinoa bowl recipe emerged from the desire for a universally appealing, healthy, and quick weeknight meal. It's incredibly versatile, packed with nutrient-dense ingredients, and super quick to prepare, making it a lifesaver on busy evenings. Designed to satisfy diverse tastes and dietary needs, it brings comfort and nourishment without fuss, proving that simple food can bring big smiles.

Ingredients

Scale

1 cup Quinoa
2 cups Vegetable broth or water
1/4 teaspoon Salt
2 cups Broccoli florets
1 pint Cherry tomatoes
1 large Bell pepper (any color)
1/2 medium Red onio
2 tablespoons Olive oil
1 teaspoon Dried oregano
1/2 teaspoon Garlic powder
Salt, to taste
Black pepper, to taste
1/4 cup Tahini
2 tablespoons Lemon juice
2–4 tablespoons Water
1 teaspoon Maple syrup or honey
1/2 teaspoon Dried dill
Salt, to taste
Pepper, to taste
1 large Avocado
1/4 cup Crumbled feta cheese
2 tablespoons Toasted pumpkin seeds or sunflower seeds
Fresh parsley or cilantro

Instructions

  1. Begin by rinsing the quinoa thoroughly under cold water using a fine-mesh sieve. Combine the rinsed quinoa, vegetable broth (or water), and salt in a medium saucepan. Bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the liquid absorbs and the quinoa looks fluffy. Remove the pan from the heat and let it sit, covered, for another 5 minutes. Fluff it with a fork
  2. Preheat your oven to 400°F (200°C). In a large bowl, combine the broccoli florets, halved cherry tomatoes, chopped bell pepper, and sliced red onion. Drizzle with olive oil, sprinkle with dried oregano, garlic powder, salt, and black pepper. Toss everything until the vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized. Give them a stir halfway through
  3. While the vegetables roast, prepare the dressing. In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup (or honey), dried dill, salt, and pepper. Gradually add water, starting with 2 tablespoons, and whisk until you achieve a smooth, pourable consistency. You may need more or less water depending on your tahini. Taste and adjust seasonings as needed
  4. Divide the cooked quinoa among individual serving bowls. Top each bowl generously with the roasted vegetables. Drizzle a generous amount of the creamy lemon-herb dressing over everything
  5. Garnish your gluten free quinoa bowl with sliced avocado, crumbled feta cheese (if using), toasted seeds, and fresh parsley or cilantro. Serve immediately and enjoy the vibrant flavors and textures

Notes

Always rinse your quinoa thoroughly before cooking to remove bitterness.

Do not overcook quinoa; it should be fluffy and tender, not mushy. Let it rest after cooking.

Do not overcrowd your baking sheet when roasting vegetables for even caramelization.

Taste your dressing as you make it and adjust seasonings for balance.

Prepare ingredients ahead of time (chop veggies, make dressing) for quick meal prep.

Store cooled quinoa and roasted vegetables in separate airtight containers in the refrigerator for up to 3-4 days. Store dressing separately.

Reheat quinoa and vegetables gently in a skillet or microwave until just warm; avoid overheating.

Can also be enjoyed cold or at room temperature, making it an excellent option for packed lunches.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-quinoa-bowl/