Sumptuous Persian Vegetarian Lunch: Aromatic Herb-Infused Quinoa Bowls with Roasted Seasonal Vegetables

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1/4 teaspoon saffron threads
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup arugula
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh dill
• 1/2 lemon, juiced

Instructions

1. In a small saucepan, combine quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is cooked and tender, about 15 minutes. Fluff with a fork and set aside.
2. Preheat oven to 400°F (200°C). Toss zucchini, yellow squash, cherry tomatoes, red onion, salt, and pepper in a large bowl. Spread vegetables evenly on a parchment lined baking sheet and roast until tender and slightly caramelized, about 20 minutes.
3. In a small bowl, soak saffron threads in 1/4 cup of warm water for about 5 minutes to release the flavors.
4. In a large serving bowl, combine cooked quinoa, saffron infused water, and half of the chopped herbs. Toss gently to combine.
5. To serve, divide the herb infused quinoa among four bowls, top with roasted vegetables, and garnish with remaining herbs and a squeeze of lemon juice.

Chef’s Insight

This recipe highlights the best of Persian flavors, combining fragrant herbs with nutritious quinoa and roasted vegetables for a delicious vegetarian meal.

Notes

Be sure to use fresh herbs for the best flavor in this dish. - Feel free to adjust seasoning as desired.