Mmm Mondays~ Baked Veggie Quinoa Bowl

Happy Monday!  It’s time for a new delicious recipe!

Last Friday I had a bunch of  quinoa that I had pre-made earlier in the week but did not get a chance to use.  Rather than tossing it I decided to put it to good use!  I grabbed all the veggies I had in the fridge and created this simple-hearty vegan Baked Veggie Quinoa Bowl.

This randomly thrown together dinner has turned into one of my favs! The Baked Veggie Quinoa Bowl is also a great on the go lunch; heated or eaten chilled!

Serves- 4


  • 1 bunch of asparagus; bases cut
  • 3 c cooked quinoa
  • 1 c sliced cherry tomatoes
  • 1 sliced shallot
  • 2 c sliced mushrooms
  • 2 tsp garlic powder
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp red pepper flakes
  • 1 tbsp Grapeseed oil
  • 1 tsp truffle oil (optional)
  • olive oil
  • cracked black pepper
  • pink Himalayan sea salt


  1. Preheat toasted oven to 400 degrees.  Line two baking sheets with foil.  Lightly drizzle each baking sheet with olive oil.
  2. On one baking sheet distribute asparagus and shallot; top with black pepper, sea salt, and a drizzle of olive oil.  On the other baking sheet lay out mushrooms and cherry tomatoes; top with black pepper, sea salt, and a drizzle of olive oil.
  3. Place both sheets in oven and bake 20- 25 minutes, until veggies are fully roasted.  Check on veggies about halfway through and rotate if necessary.
  4. In a microwave safe bowl mix quinoa, garlic powder, basil, oregano, red pepper flakes, Grapeseed oil and truffle oil.
  5. Remove veggies from the oven.
  6. Heat quinoa mix in microwave for 2 minutes or until fully heated.
  7. Chop baked asparagus.
  8. Remove quinoa mix from the microwave and add in chopped asparagus, tomatoes, shallot, and mushroom.  Mix thoroughly.
  9. Plate up and enjoy!

Roasted Veggie Quinoa


2 thoughts on “Mmm Mondays~ Baked Veggie Quinoa Bowl

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