Roasted Broccoli and Cherry Tomato Quinoa Bowl
Whenever any one tells me that they don't really like broccoli, I ask them if they have tried roasting it before. Roasted broccoli is so much better than steamed broccoli. The charred, nutty edges and caramelized edges creates this deep, rich flavor that is seriously delicious. And that amazing, roasted broccoli taste is the center of this simple vegetarian dinner. Sweet cherry tomatoes and nutty broccoli are roasted until golden brown and tossed with quinoa, Parmesan cheese, and a touch of lemon for a yummy and hearty dish.
Looking for more protein? Throw some chickpeas onto the roasting pan as well or add some cooked chicken, shrimp, or ground turkey if you don't need a meatless dish.
Roasted Broccoli and Cherry Tomato Quinoa Bowl
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Ingredients
- 1 cup quinoa
- 4 cups broccoli florets
- 2 cups cherry tomatoes
- 3 U cloves garlic, minced
- 1 U shallot, sliced
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper
- 1/3 cup grated Parmesan
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Instructions
(Hide Photos)Preheat the oven to 450 degrees.
Cook the quinoa according to package directions.
Toss the broccoli and tomatoes with shallots, garlic, olive oil, red pepper flakes, salt, and pepper. Lay flat on a baking sheet and cook for 14-16 minutes until edges of broccoli are golden brown. Watch carefully the last couple of minutes to make sure it doesn't burn.
Toss the quinoa with the roasted broccoli and tomatoes plus any liquid from the baking sheet. Serve with Parmesan cheese and lemon juice if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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