Quick, simple, comfort food. Who doesn’t love the sound of that? Quinoa Bowls are all the rage but you may be wondering what to put in them. I usually use whatever I have in my ImperfectFoods box, but I also love this recipe for a little more structure.
The original recipe can be found here.
- 1 package mushrooms
- 2 red bell peppers
- 1 large red onion
- 2 zucchini
- 2 packages Tempeh (optional)
- 3 tbsp balsamic vinegar
- 3 cups quinoa, cooked
Preheat oven to 425F.
Line a baking sheet with parchment and set aside.
- Whisk together the vinegar, oil, and spices.
- Add the vegetables and tempeh to a large mixing bowl, then pour dressing over top. Toss to combine.
- Transfer everything to the baking sheet and roast for 25 – 30 minutes until the vegetables are tender and the tempeh has started to brown.
Meanwhile, follow the directs a cook the quinoa, it usually takes 15-20 minutes.