Lunch is the meal I most struggle with. I get bored easily with lunch food, but I still find myself going back to the usual suspects – sandwiches or leftovers most of the time. Occasionally, I’ll feel inspired and make a fancy sandwich on the panini grill. That lasts for about a week before I’m ready for something else. Enter these quinoa bowls, which are a fun, different spin on my typical lunch fare.
I made this recipe Sunday night, and the three of us enjoyed it for dinner. Oh man, it was so good. I love anything with roasted vegetables, but I was unsure how Clara would react to the quinoa. Much to my surprise, she put her spoon down and proceeded to scoop up quinoa by the handful (though she was not a fan of the onions or broccoli). We enjoyed it for lunch the next few days, and I’m already sad that it’s gone.
I swapped a couple of veggies with some of my favorites and added a bit of Sriracha to the peanut sauce. You can use whatever vegetables you like and add as much (or as little) heat to the sauce, so change it up however you want. It’s great room temperature, chilled, or hot right off the stove. I’m thinking it would even work as a Super Bowl dish if you’re looking for something on the lighter side. One thing I know for sure – I won’t be tiring of this lunch anytime soon.
- YIELD: about 6 servings
1 head broccoli, cut into florets
1 small onion, chopped
2 bell peppers, seeded and chopped
6 ounces snap peas
Kosher salt and freshly ground black pepper
1 cup uncooked quinoa, well rinsed
For the peanut sauce:
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 cloves garlic, minced
2 teaspoons freshly grated ginger
½ teaspoon Sriracha
Salt and pepper, to taste
Heat the oven to 400º. Combine the broccoli, onion, peppers and snap peas on a large baking sheet. Drizzle with olive oil, then season with salt and pepper. Bake for 20-25 minutes, stirring twice, until vegetables are roasted and tender.
Meanwhile, cook the quinoa according to package directions. While the quinoa is cooking, make the peanut sauce. Combine the olive oil, soy sauce and peanut butter in a large bowl. Whisk until mixed, then whisk in the garlic, ginger and Sriracha.
Place the roasted vegetables and cooked quinoa in the bowl with the peanut sauce and fold gently to combine. Serve warm, at room temperature or chilled.