This Is About To Become Your New Go-To Lunch

Photo: Courtesy of Davide Luciano/Impatient Foodie.
They say you are what you eat. So, from 2010-2011, I was definitely a huge walking quinoa bowl. I think I ate this about four or five times a week. This recipe is inspired by NYC restaurant Caravan of Dreams’ Santa Maria stir-fry — one of my favorite comfort (vegan optional!) dishes. When I moved to London for school, I felt a little homesick and created this quinoa bowl recipe to remind me of home. It is soooo good and filling, and eventually it became a staple.

What’s great about this recipe is that you can use whatever vegetables are in season and just roast ‘em up with some olive oil and salt (I recommend including at least 3 different vegetables). It tastes equally delicious when it’s re-heated and enjoyed as leftovers. I used to make a big batch of vegetables and quinoa on a Monday and eat it throughout the week. This bowl is healthy, easy, fast, and delicious — perfect for Impatient Foodies!

Related: Vegan Pesto Recipe

Elettra’s Quinoa Bowl
Serves 2-3, with some extra for leftovers

Ingredients
1 cup quinoa (you can also use couscous)
1 red/orange/yellow pepper, roughly chopped
3 carrots, sliced
1 eggplant, cubed
1-2 tbsp olive oil
Pesto — my recipe or Seggiano
Hummus — my recipe or your favorite store-bought variety
Feta cheese as garnish (optional)
Salt

Instructions
1. Heat oven to 375°F

2. Chop up your vegetables and put them on a baking sheet. Cover them with olive oil and sprinkle with salt; mix well so that everything is coated.

3. When oven is heated, put the vegetables in and set a timer for 15 minutes. Stir your vegetables as they cook, about every five minutes.

4. Oven temperatures vary, so if your vegetables need some additional time to fully cook, that's totally fine.

5. Meanwhile, quickly rinse your cup of quinoa and add it to 1 1/4 cup of boiling water. 

6. Cover, reduce heat, and let it simmer for about 12 minutes. Once it’s cooked let it stand for 5 minutes. Once it’s cooled, fluff gently with a fork.

Tip: Once you cover your quinoa and reduce the heat, LEAVE IT ALONE AND LET IT DO ITS THING. Don’t open the cover and let the steam escape. Keep the cover on even while it is cooling. This will help the quinoa become really fluffy and delicious.

7. When the vegetables are done cooking, take them out of the oven and let them cool a bit.

9. Meanwhile, put a large spoonful of hummus on the bottom of your bowl, followed by a spoonful of pesto, followed by some quinoa, and then top with roasted vegetables. Add a couple glugs of olive oil, a pinch of salt, and garnish with feta (optional).

10. Serve and enjoy immediately!

Next: A Formula For A Great Salad
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