“Mouthwatering Polish Lunch Recipe for Vegetarians: Roasted Vegetable Quinoa Bowl”
"Discover a delicious and easy-to-make Polish vegetarian lunch recipe, the Roasted Vegetable Quinoa Bowl. This mouthwatering dish features roasted vegetables atop fluffy quinoa, garnished with fresh parsley for an irresistible aroma and presentation. Ideal for vegetarians, this dish is perfect for a satisfying lunch or dinner."
Allergens
None
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 small red bell pepper, chopped
- 1 small red onion, chopped
- 4 oz mushrooms, halved or quartered
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer until the quinoa is cooked through and fluffy, about 15 minutes. Set aside.
- Toss the chopped vegetables in olive oil, salt, and pepper. Spread them out on a large baking sheet and roast for 20 25 minutes or until tender and slightly caramelized.
- Divide the cooked quinoa between two serving bowls. Top with the roasted vegetables and garnish with fresh parsley.
Chef’s Insight
Experiment with different types of mushrooms and seasonal vegetables to change up the flavors in this dish.
Notes
Feel free to adjust the seasoning according to personal preference.