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Per serving
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- 1
Roast the vegetables
Chop the eggplant, zucchini, yellow pepper, and red onion; halve the grape tomatoes; mince the garlic. Spread everything in an ungreased 15x10x1-inch baking pan. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Bake uncovered at 425°F for 35–40 minutes until tender, stirring once halfway through.
- 2
Cook the quinoa
While the vegetables roast, bring the chicken broth to a boil in a large saucepan. Add the rinsed quinoa, reduce heat, cover, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
- 3
Make the dressing and toss
Whisk together the balsamic vinegar, Dijon mustard, and remaining 2 tablespoons of olive oil. Add the roasted vegetables and cooked quinoa to a large bowl, drizzle with the dressing, and sprinkle with minced fresh basil, parsley, and chives. Toss to combine and serve warm or at room temperature.
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Balsamic Roasted Vegetable Quinoa Bowl
Created by: CleanPlateClub
Ingredients
- 1 eggplant
- 1 zucchini
- 1 sweet yellow pepper
- 1 red onion
- 1 cup grape tomatoes
- 2 garlic cloves
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cup reduced-sodium chicken broth
- 1 1/2 cup quinoa
- 3 tbsp balsamic vinegar
- 3/4 tsp Dijon mustard
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/4 cup fresh chives
Instructions
- Roast the vegetablesChop the eggplant, zucchini, yellow pepper, and red onion; halve the grape tomatoes; mince the garlic. Spread everything in an ungreased 15x10x1-inch baking pan. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Bake uncovered at 425°F for 35–40 minutes until tender, stirring once halfway through.
- Cook the quinoaWhile the vegetables roast, bring the chicken broth to a boil in a large saucepan. Add the rinsed quinoa, reduce heat, cover, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and fluff with a fork.
- Make the dressing and tossWhisk together the balsamic vinegar, Dijon mustard, and remaining 2 tablespoons of olive oil. Add the roasted vegetables and cooked quinoa to a large bowl, drizzle with the dressing, and sprinkle with minced fresh basil, parsley, and chives. Toss to combine and serve warm or at room temperature.