Quinoa Harvest Bowl
This super simple, no-frills vegetarian quinoa harvest bowl uses leftover oven-baked fall vegetables for an easy, healthy lunch.
Ingredients
- ½ cup white quinoa dry
- 1 cup water
- 3 servings fall vegetable medley leftovers
- 3 ounces feta crumbled
Instructions
- First, prepare the quinoa. Bring quinoa and water to a boil in a small saucepan, then cover and reduce the heat. Simmer for about 15 minutes, until all the water has been absorbed. Then, remove from heat and let sit, covered, for another 10 to 12 minutes.
- Next, reheat the leftover fall vegetable medley in the microwave for about 3 to 4 minutes, stirring halfway through.
- Finally, fluff the quinoa with a fork and portion out into bowls. Top with vegetables and crumbled feta, and serve hot.
Notes
Leftover fall vegetable medley: This easy recipe is intended to be made with leftovers of our fall vegetable medley. However, you can prepare a fresh batch, or use your favorite roasted fall vegetables recipe instead. Use this recipe as inspiration for your own easy harvest bowls!
Recipe variations: If you’re not a vegetarian and you’re looking to make these fall harvest bowls a little more filling, you can add in a protein like our lemon marinated chicken. We love making this chicken for dinner with our fall vegetable medley on the side, and then having the leftovers in these harvest bowls for lunch the next day!
Serving suggestions: A warm fall harvest bowl is the perfect easy lunch when you already have leftover veggies in the fridge. It's also satisfying enough to eat for dinner, too! And you can even prepare it ahead of time for a party (it's a great vegetarian big-batch crowd pleaser) and reheat before serving, or keep warm in a slow cooker. Just don't forget to put out the feta so guests can top their own bowls with fresh cheese.
Meal prep: This recipe is also great for weekly meal prep. Make a batch of the fall vegetable medley and quinoa on a Sunday, and portion it out into containers for the week ahead. Then, reheat at lunchtime and top with freshly crumbled feta.
Nutrition
Calories: 415kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 535mg | Potassium: 1110mg | Fiber: 9g | Sugar: 8g | Vitamin A: 21470IU | Vitamin C: 150mg | Calcium: 328mg | Iron: 4mg
