A healthy bowl packed with nutrients.
Recipes
Quinoa Bowls with Roasted Vegetables and Green Olives
Ingredients
- 250 g quinoa
- 1 zucchini
- 1 small eggplant
- 1 red bell pepper
- 150 g cooked chickpeas
- 40 ml Borges extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 100 g Borges green pitted olives
- Salt and pepper to taste
For the sauce
- 100 g unsweetened yogurt
- 20 ml lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Step by step
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Step 1
Preheat the oven to 200 ºC.
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Step 2
Cut the zucchini, eggplant, and bell pepper into similar-sized cubes. Lay them on a baking sheet along with the well-drained chickpeas. Add the extra virgin olive oil, cumin, paprika, salt and pepper.
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Step 3
Stir and bake for 25-30 minutes, stirring again halfway through, until the vegetables are softened and lightly browned.
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Step 4
Rinse the quinoa under running water and cook it in 500 ml of water with a pinch of salt, for about 15 minutes or until all the liquid is absorbed. Let it rest for 5 minutes and fluff with a fork.
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Step 5
Make the sauce by mixing the yogurt with the lemon juice, honey, salt, and pepper.
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Step 6
Divide the quinoa into four bowls and top with the vegetables and roasted chickpeas. Add the sliced green olives.
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Step 7
Place a spoonful of yogurt sauce in each bowl and serve the remaining sauce on the side.
