Colorful Spring Quinoa Bowl Recipe 465
COLORFUL SPRING QUINOA BOWL RECIPE - (4.6/5)
Provided by asally04
Number Of Ingredients 13
Steps:
- Rinse quinoa and cook in rice cooker, or stove top. Place diced tomatoes, zucchini, cucumber, green onions, mint & basil in large bowl. Rinse corn and add to mixture. Make dressing by combining all ingredients in small bowl. Once quinoa is slightly cooled, add to bowl with diced mixture. Pour dressing over top; toss to coat. Season to taste and enjoy right away, or place in the fridge to continue cooling and enjoy later served cold.
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- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Trim the ends off the asparagus. Add to the baking sheet, along with the cauliflower and radishes. Drizzle with olive oil, sprinkle with lemon pepper seasoning and stir to coat. Roast in the oven for 20 - 25 minutes, until lightly browned and softened. Flip halfway through to ensure even cooking.
- While the veggies are cooking, whisk together the dressing ingredients. Add water, one tablespoon at a time, as needed to thin the sauce. Once you get a drizzlable texture, you're good.
- When veggies are done roasting, assemble the bowls. Divide all the ingredients evenly between four bowls. Top with the sauce and some sliced avocado.
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