Roasted Beet, Snap Pea and Carrot Quinoa Bowl

Roasted Beet, Snap Pea and Carrot Quinoa Bowl

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.

Print Recipe
Roasted Beet, Snap Pea and Carrot Quinoa Bowl
Prep Time 30 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350-degrees
  2. Add quinoa, water (or broth) and smashed garlic to a medium pot. Bring to a fast boil; reduce heat to a simmer and cover. Cook for 15 minutes, until the water (broth) has been absorbed. You can tell the quinoa is done with it is sightly transparent and the grain spirals are visible. Remove the garlic. Let quinoa cool.
  3. While the quinoa cooks, toss the prepared beets in 1-1/2 Tbls olive oil and season with salt & pepper. Place on a small baking sheet. Toss snap peas and carrots with remaining 1-1/2 Tbls olive oil; season with salt & pepper. Place on a separate small baking sheet.
  4. Place baking sheets side by side in the preheated oven. Roast vegetables 20-30 minutes. Note: Snap Peas and Carrots will probably be done before the Beets. You can check their doneness by inserting a knife tip into the thickest piece. Check them after about 15 minutes.
  5. Remove vegetables from the oven and let cool.
  6. While vegetables cool, rinse black beans with a colander. Let drain.
  7. Place the cooked quinoa, roasted vegetables and black beans in a bowl. Top with remaining 3 Tbls olive oil and toss. Let it rest about 15 minutes to allow the flavors to blend together before serving. If desired, place in a covered dish and refrigerate to enjoy later.
Recipe Notes

This recipe is a Mary's Local Market original.

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