Quinoa and Roasted Vegetable Bowl

 

This was originally going to be quinoa tabouli, then I decided to make it a heartier bowl of veggies and grain.  "Bowl" meals are really un-tossed salads, where you play a game of arranging the components on top to make them more appetizing.  It's the same amount of work as a regular salad prep-wise, but looks like a lot more because you end up with a million little bowls instead of dumping it in as you go.  Full disclosure, leftovers became a tossed salad over quinoa.

I bought a salad cookbook, Salad Freak.  Not because I'm suddenly in love with salads, but because they seem to be the best way to incorporate the foods I should be eating.  I'll be honest, I probably won't make anything in there exactly as written.  For one thing, the ingredients are way too particular.  Yes, I have cilantro flowers and copious amounts of fresh mint because I grow them.  And I'm not going to get name brand snobby about mayo.  Many of the Amazon reviews agree that the author is a lovely food stylist, but the recipes are often not accessible.  However, I'm learning composition and plating, which allows me to create dishes like this one.

This one is entirely accessible and basically a sheet pan dinner.  If you don't want to invest in a jar of tahini (which will last forever), peanut or another nut butter can be thinned out for a similar effect.

*1 C dry quinoa, any color
1/2 lb waxy potato, such as Yukon or rose
2 large carrots
1/2 red onion
8 oz white or baby bella mushrooms
*1 C cherry or grape tomatoes
1 bunch chard or lacinato kale, or 1/2 lb fresh spinach
olive oil
salt and pepper to taste
paprika to taste
*1/4 C tahini paste
2 Tb lemon juice
*2 cloves garlic, minced
*feta for serving, if desired

1.  Get out a big bowl, two sheet pans lined with parchment, a wide skillet, and preheat the oven to 375º.  Rinse the quinoa until all the soapy residue is gone and start it simmering with 1 C water.

2.  Wash potatoes and cut into 1" pieces.  Peel carrots and cut into a similar size.  Toss in the bowl with a little oil to coat.  Lightly season with salt and pepper.  Start roasting.  Not the order I started in, but go with it as written.

3.  Wash and peel the onion.  Cut the long way, stem to root, and slice into Frenched pieces.  Wash the mushrooms and remove any tough stems.  If bigger than bite-sized, cut in halves or quarters.  Wash the tomatoes.  All these guys go in the bowl with more oil, salt, and pepper, then onto the other sheet.  By now, the harder veggies have an 8-10 minute head start.  Move the carrots and potatoes around a little on their pan, then add the second to the oven.

4.  Wash the greens very well.  There's more dirt on them than you think.  Cut the stems into small pieces and start them cooking in a tablespoon of oil over medium heat in the skillet.  Slice the green parts crosswise into ribbons and add to the skillet.  Don't worry, they're going to cook down.  Move them around occasionally.

5.  By now, the quinoa is probably done.  Check that the water is fully absorbed and the little tendrils have separated from the main seed.  Add more water if necessary and remove from heat.  It can finish cooking on its own.

6.  After peeking that the mushrooms aren't overdone, start on the dressing.  Whisk together tahini, lemon juice, garlic, and a bit of salt.  Taste and adjust seasonings, then start thinning it out with water until desired consistency is reached.  I went for ranch dressing fluidity.  You can make it more like cream, or thinner like buttermilk.

7.  Remove greens from heat when they have fully wilted.  The only thing in the oven which requires cooking is the potatoes, so get everything out once they're done.

8.  At this point, it's up to you if you want to serve this hot or cold.  I went for slightly warm.  Spoon a base of quinoa into a serving bowl or individual meal bowls.  Add the vegetable elements in their own little piles as desired.  I tried to balance the colors rather than textures.  Drizzle with tahini, and have more on hand.  If not going vegan, sprinkle with feta.  Or honestly, you could add a bit of fish or chicken, maybe even lamb.  This definitely has a Mediterranean feel to it.

Difficulty level  :)