Flavorful Quinoa Bowl with Roasted Vegetables and Tomato Cashew Sauce
1 hour
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About Flavorful Quinoa Bowl with Roasted Vegetables and Tomato Cashew Sauce
Craving a vibrant, healthy meal that bursts with flavor? This quinoa bowl is a delightful fusion of Indian and Italian cuisines, featuring roasted vegetables and a creamy cashew tomato sauce that will tantalize your taste buds.Imagine tender baby corn, sweet carrots, and crisp bell peppers roasted to perfection, then tossed with fluffy quinoa and a luscious, plant-based sauce. It's a symphony of textures and tastes!This nutritious and satisfying bowl is a quick weeknight winner, guaranteed to please both vegetarians and meat-eaters alike.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Vegetables
- 5-6 Baby Corn halved
- 1 Carrot chopped
- 4-5 Beans green, trimmed and halved
- 1 Bell Peppers chopped
Aromatics and Spices
- 2 Shallots finely chopped
- 2 Chillies finely chopped, green
- 1/2 tsp Salt or to taste
- 1/2 tsp Chili Powder
- 1/4 tsp Turmeric Powder
Quinoa
- 1 cup Quinoa rinsed
- 2 tbsp Olive Oil
- 1 tsp Cumin Seeds
Instructions
- Heat olive oil in a large skillet or kadai over medium heat. Add cumin seeds and green chilies. Sauté for a minute until fragrant.
- Add cashews and sauté until lightly golden. This enhances their nutty flavor.
- Add shallots and bell peppers to the skillet. Sauté for 5-7 minutes until slightly softened.
- Stir in salt, chili powder, and turmeric powder. Cook for another minute until fragrant.
- Add baby corn, carrots, and green beans. Sauté for 5-7 minutes until tender-crisp. Remove the vegetables from the skillet and set aside.
- In a blender, combine the chopped tomatoes and cashews. Blend until smooth to create the tomato cashew sauce.
- In the same skillet, add the tomato cashew sauce and water. Bring to a simmer.
- Add rinsed quinoa to the skillet. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the water is absorbed.
- Gently fold in the roasted vegetables. This helps distribute the flavors and prevents overcooking the vegetables.
- Serve the quinoa bowl warm. Garnish with fresh herbs like cilantro or parsley, if desired.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your liking by adding more or less chili powder or using a milder or hotter variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 200kcal
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3 Comments
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Looks tempting… thanks for the detailed instructions with images
Thank you so much for the compliment
Hope you will try and share your feedback too
Yes, absolutely