Roasted Vegetable Quinoa Bowls with Basil Yogurt Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Baby spinach, loosely packed
  • 3/4 cup Basil, loosely packed fresh leaves
  • 1 clove Garlic
  • 1 tsp Rosemary, Fresh
  • 1 tsp Thyme, fresh
  • 2 lbs Vegetables, assorted

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 5/8 cup Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1 Pumpkin seeds or chopped nuts

• Dairy

  • 6 tbsp Yogurt, Plain

Found on turniptheoven.com

Description

Ingredients

• 2-2 1/2 pounds assorted vegetables, peeled if necessary, and chopped into bite-sized pieces (I used Brussels sprouts, zucchini, carrots, sweet potatoes, and cherry tomatoes)
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon minced fresh thyme (optional)
• 1 teaspoon minced fresh rosemary (optional)
• 2 cups quinoa
• Pumpkin seeds or chopped nuts, for serving (optional)
• 3/4 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed baby spinach
• 1 clove garlic, chopped
• 6 tablespoons plain yogurt
• 2 tablespoons white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra virgin olive oil

Directions

• Preheat the oven to 425°F and line two baking sheets with foil. Toss the vegetables with the olive oil and season with salt and pepper. Divide them between the baking sheets. (Put longer cooking vegetables, like carrots and sweet potatoes, on one sheet and quicker cooking ones, like zucchini and tomatoes, on the other.) Roast, stirring occasionally, until the vegetables are tender and just beginning to char, 20 to 30 minutes. While the vegetables are roasting, make the quinoa. Put the quinoa in a fine mesh sieve and rinse it under cold water. Transfer to a large pot with a lid and add 4 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes. Transfer the quinoa back to the sieve to drain any excess liquid. Return the drained quinoa to the pot, place a paper towel over the top, and cover it with the lid. Let the quinoa rest for 10 to 15 minutes. To make the dressing, combine the basil, spinach, garlic, yogurt, vinegar, salt, and pepper in a food processor and pulse to blend. With the motor running, slowly drizzle in the olive oil and process until smooth. Transfer the dressing to an airtight container. To assemble the bowls, fill each bowl halfway with quinoa. Top with roasted vegetables and drizzle with dressing. Sprinkle with the pumpkin seeds or nuts, if using.