Name: Roasted Veggie Quinoa Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 portobello mushroom caps; 2 Tbsp. olive oil; 1/2 tsp. black pepper; 2 Tbsp. unseasoned rice vinegar; 1/2 red onion; 1/3 cup roasted chopped cashews; 1/4 tsp. ground turmeric; Optional garnish: sliced green onion; 1/2 tsp. freshly grated ginger; 1 tsp. salt; 1 cup dry quinoa; 4 cups broccoli florets; 2 tsp. white miso paste; 2 Tbsp. sesame oil

Quinoa Bowl

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Roasted veggie quinoa bowls with miso-turmeric vinaigrette are full of anti-inflammatory and probiotic-rich ingredients. Perfect for make-ahead lunches and easy weeknight dinners.

Tree Nuts

Soybeans

Vegetarian

Mediterranean

Vegan

Gluten Free

Lactose Free

Mushrooms

gram

portobello mushroom

Oils

milliliter

olive oil

Seasonings

black pepper

Vinegar

rice vinegar

Fresh Vegetables

red onion

Nuts Seeds & Mixes

cashews

ground turmeric

green onion

fresh ginger

salt

Grains & Rice

quinoa

broccoli florets

Sauces

white miso paste

sesame oil

Vitamin B6

Vitamins

Zinc

Minerals

Sodium

Potassium

Phosphorus

Vitamin A

Vitamin K

Magnesium

Iron

Dietary Fiber

Carbohydrates

Vitamin C

Lutein+zeaxanthin

Beta-carotene

Lycopene

Beta-cryptoxanthin

Alpha-carotene

Sugar

Calories

Protein

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin E

Pantothenic acid (B5)

Niacin (B3)

Vitamin D

Riboflavin (B2)

Water

Choline

Trans fatty acids

Thiamin (B1)

Selenium

Manganese

Copper

Dietary Folate Equivalents

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Roasted Veggie Quinoa Bowls

Produce

Baking Goods

Condiment & Toppings

Snacks

Pasta, Sauces, Grain

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