A Roasted Beet, Snap Pea and Carrot Quinoa Bowl is a fantastic way to enjoy the naturally grown treats that are in season right now! Not to mention, quinoa (pronounced KEEN-wah) is packed with protein and other vital nutrients.
Gluten free and super easy to prepare, this seed was used by the Incas. One cup cooked quinoa contains a whopping:
- Protein: 8 grams
- Fiber: 5 grams
- Manganese: 58% of the RDA
- Magnesium: 30% of the RDA
- Phosphorus: 28% of the RDA
- Folate: 19% of the RDA
- Copper: 18% of the RDA
- Iron: 15% of the RDA
- Zinc: 13% of the RDA
- Potassium: 9% of the RDA
- Over 10% of the RDA for vitamins B1, B2 and B6
- Small amounts of calcium, B3 (niacin) and vitamin E
Add to that antioxidants, beta carotene and lutein from the Beets, Carrots and Snap Peas and you have yourself a power-packed lunch or dinner. Don’t forget the Black Beans! Also packed with protein, fiber and nutrient rich – TRIPLE SCORE!
A few notes for this recipe. I used beef broth I made myself rather than water to cook the quinoa. I think it gives a better flavor to the dish. I also used garlic infused olive oil throughout. I LOVE garlic and wanted that flavor with every bite. By doing both changes, I was able to add plenty of flavor without having to add additional seasonings to the dish. Lastly, I placed the Beets, Snap Peas and Carrots on separate baking sheets to prevent their flavors from blending together while roasting. I wanted that to happen later after the ingredients were tossed together.
You can find more recipes like this on my Pinterest board @maryslocalmarket . Look for the Delicious Salads and Vegetarian and Vegan boards.