Description
A healthy and colorful bowl filled with quinoa, roasted vegetables, and a creamy peanut sauce.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 tablespoon ginger, grated
- Water to thin the sauce as needed
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water and combine it with water in a pot. Bring to a boil, then reduce heat and cover. Simmer for about 15 minutes or until quinoa is fluffy.
- On a baking sheet, toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, garlic, and ginger. Add water to achieve desired consistency.
- Combine quinoa with roasted vegetables and drizzle with creamy peanut sauce.
- Serve and enjoy your healthy bowl!
Notes
- You can substitute any vegetables based on your preference.
- This recipe can be made vegan by ensuring the use of a vegan soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Boiling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg