Crispy Quinoa Veggie Bowls
 
 
Ingredients
  • For the Scallion Vinaigrette:
  • 2 bunches scallions, roots and outermost layers removed
  • ⅓ cup olive oil
  • 2 teaspoons gluten free soy sauce
  • 2 teaspoons rice wine vinegar
  • ½ cup parsley leaves, finely chopped
  • 2 tablespoons finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon sesame oil
  • For the Roasted Asparagus and mushrooms:
  • 1 pound asparagus, trimmed and cut into 1-inch long pieces
  • 8 ounces cremini mushrooms, trimmed and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • For the quinoa:
  • 2 cups cooked quinoa
  • 2 tablespoons olive oil.
  • Hot sauce, to serve, if desired
  • 4 poach eggs, to serve, if desired
Instructions
  1. Preheat oven to 450 degrees F. Place a baking sheet in the oven as it heats. Toss scallions with a glug of grapeseed oil and a pinch of salt. In a large skillet over high heat, char scallions until blackened all over, 5-7 minutes. Set scallions aside and let cool slightly, about 5 minutes.
  2. In a medium bowl, whisk together soy sauce vinegar, ginger, garlic, ⅓ cup olive oil and sesame oil. Roughly chop the scallions and add them to the bowl. Set aside to let flavors meld while you prepare the rest of the ingredients.
  3. Remove the baking sheet from the oven and drizzle with 2 tablespoons olive oil. Add the asparagus and mushrooms to the sheet and toss to combine. Sprinkle with kosher salt and roast, turning occasionally, until vegetables are charred and tender, about 15 to 20 minutes.
  4. While the vegetables roast, crisp the quinoa. Preheat a large skillet over medium-high heat. Add the olive oil and the quinoa, pressing it down to flatten it as much as possible. Cook for 3 minutes without touching, then stir the quinoa well and press it into the pan again. Cook another 3 minutes, then repeat the stirring a pressing 1 to 2 more times until the quinoa is crisp and golden brown.
  5. To serve, divide the quinoa evenly into 4 bowls, the top with the roasted vegetables and a generous spoonful or two of the scallion vinaigrette. Top each portion with hot sauce and a poached egg, if desired.
Recipe by Allons-Eat! at https://www.allonseat.com/crispy-quinoa-veggie-bowls/