Fresh, vibrant, and full of feel-good flavor, this nourishing bowl brings together fluffy quinoa, herb-roasted vegetables, and a bright drizzle of our Sicilian Lemon Balsamic. Finished with a splash of Chimichurri Verde Olive Oil, it’s a clean, wholesome meal that’s perfect for starting the new year with intention. Simple, colorful, and endlessly customizable, this is healthy eating at its most delicious.
Ingredients:
For the quinoa:
• 1 ½ cups uncooked quinoa
• ½ teaspoon salt
• 2 ½ cups water
• 1 tablespoon Olive Amelia Chimichurri Verde Olive Oil
For the vegetables:
• 1 red onion, chopped
• 1 red pepper, chopped
• 1 large sweet potato, cubed
• 1 large yellow squash, cut into ½-inch pieces
• 1 green pepper, chopped
• 2 tablespoons Olive Amelia Chimichurri Verde Olive Oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon oregano
For serving:
• Olive Amelia Sicilian Lemon Balsamic Vinegar (for drizzling)
• Fresh chopped parsley
• Tahini sauce (optional)
Instructions:
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Cook the quinoa:
Place the quinoa, salt, water, and 1 tablespoon Chimichurri Verde Olive Oil in a saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes to steam. Uncover and fluff with a fork.
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Roast the vegetables:
Preheat the oven to 425°F. Spread the chopped vegetables onto a rimmed 18x13-inch baking sheet. Drizzle with 2 tablespoons Chimichurri Verde Olive Oil and season with salt, pepper, garlic powder, and oregano. Toss to coat and arrange in an even layer. Roast for 30 minutes, or until fork-tender. Flip the vegetables and broil on high for an additional 5 minutes for caramelized edges.
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Assemble the bowls:
Divide the quinoa among four bowls and top with the roasted vegetables. Sprinkle with fresh parsley. Drizzle generously with Sicilian Lemon Balsamic and add tahini sauce if desired. Serve warm.