Savory Parsley Microgreen and Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 cup bell peppers, diced

• 1 cup zucchini, diced

• 1 tablespoon olive oil

• 1 cup parsley microgreens

• 2 tablespoons balsamic vinegar

• Salt and pepper to taste

Instructions

• 1

  Preheat the oven to 400°F (200°C) and toss bell peppers and zucchini in olive oil, salt, and pepper, then roast for 15 minutes.

• 2

  In a saucepan, bring vegetable broth to a boil, then add quinoa, reduce to a simmer, and cook covered for 15 minutes until fluffy.

• 3

  In a bowl, combine cooked quinoa, roasted vegetables, and parsley microgreens.

• 4

  Drizzle with balsamic vinegar, toss to combine, and adjust seasoning as needed.

• 5

  Serve warm and enjoy the vibrant flavors.

Sources & Chef Credits