Imagine a dish that transforms ordinary winter vegetables into a mouthwatering masterpiece that will make your taste buds dance with joy! This Roasted Winter Vegetable and Pesto Quinoa Bowl is not just a meal—it's a culinary adventure that combines the earthy sweetness of roasted seasonal vegetables with the rich, herbaceous notes of pesto and the protein-packed goodness of quinoa. Perfect for those chilly evenings when you crave something both nutritious and incredibly satisfying, this recipe will elevate your home cooking from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed winter vegetables (e.g., carrots, Brussels sprouts, sweet potatoes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup pesto
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating. This helps improve the quinoa's flavor and texture.
- In a medium saucepan, combine quinoa with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- While quinoa is cooking, wash and chop winter vegetables into uniform 1-inch pieces. This ensures even roasting and consistent cooking.
- Toss chopped vegetables with olive oil, salt, and pepper in a large mixing bowl, ensuring each piece is evenly coated.
- Spread seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast vegetables in the preheated oven for 25-30 minutes, stirring once halfway through to promote even browning. Vegetables should be tender and slightly crisp on the edges.
- Fluff the cooked quinoa with a fork and transfer to a serving bowl. Gently fold in pesto, ensuring even distribution.
- Top quinoa with roasted winter vegetables and sprinkle with grated Parmesan cheese if desired.
- Serve immediately while vegetables are warm and quinoa is fluffy. Can be garnished with additional fresh herbs like parsley or basil for extra flavor.
Tips
- Vegetable Selection: Choose a mix of winter vegetables with varying colors and textures for visual appeal and diverse flavors. Root vegetables like sweet potatoes and carrots caramelize beautifully.
- Quinoa Prep: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. This simple step ensures a cleaner, nuttier flavor.
- Roasting Technique: Use parchment paper for easy cleanup and to prevent vegetables from sticking. Spread them in a single layer to ensure even roasting and crispy edges.
- Seasoning Hack: Toss vegetables in olive oil before roasting to help them brown evenly and develop a rich, caramelized exterior.
- Pesto Variation: If you're feeling adventurous, try making your own pesto or experiment with different varieties like sun-dried tomato or spinach pesto.
- Make-Ahead Friendly: This bowl can be partially prepared in advance. Roast vegetables and cook quinoa ahead of time, then assemble just before serving.
- Protein Boost: Add grilled chicken, tofu, or chickpeas for extra protein if desired.
- Garnish Generously: Fresh herbs like parsley, basil, or chives can add a bright, fresh finish to the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
