I know it’s been a minute since I’ve shared a recipe- but I hope this one will make up for it! And now that I’m bunking up with a stylist– well things just got even prettier around here! What you’re seeing here is tri-color quinoa, roasted veggies (beets, broccoli, butternut squash) and a citrus turmeric dressing. This recipe makes enough for leftovers if two people are enjoying it- which is great, and a little extra dressing that can be enjoyed on other vegetable or fish dishes! It’s my first time using raw turmeric and I’m now obsessed. Please expect my fingers to be permanently yellow! I hope you make it, I hope you love it as much as I do, and I hope you have a giant good old fashioned belly laugh at least once today!! xx- Sarah {see my last goodness bowl here}
Ingredients
- 1/2 tablespoon liquid coconut oil
- 1 cup of tri-color quinoa
- 3 beets
- 1 small butternut squash
- 1 head of broccoli
- green onions and gomashio for garnish
- Dressing:
- 2 medium shallots, minced
- 2 cloves of garlic, minced
- 2 scant tablespoons peeled and grated ginger
- 2 tablespoons peeled and grated fresh turmeric
- juice of 2 blood oranges
- juice of 1/2 lemon
- 1/4 cup liquid coconut oil
- 1 tablespoon red wine vinegar (more to taste)
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 375°.
- Thoroughly rinse the quinoa, drain and add to a small pot with 1/2 tablespoon of coconut oil. Cook over low heat, stirring frequently until all water has evaporated and quinoa is lightly toasted. Add two cups of water and bring to a boil. Cover, reduce heat to lowest possible and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Uncover, fluff and set aside.
- Peel beet, and chop into 1/2" pieces. Peel butternut squash and chop into 1/2" pieces. Clean broccoli and cut into florets.
- Line two baking sheets with parchment paper and add vegetables (keep them separate to retain their colors). Coat lightly in 1/2 tablespoon of liquid coconut oil. Roast for 30-45 minutes or until vegetables are cooked. Check in on them frequently and remove broccoli before beets if necessary.
- Combine dressing ingredients and mix well (if coconut oil starts to harden, just heat on extra low over the stove just long enough to soften it!)
- Add quinoa, beets, broccoli and squash to a bowl and top with dressing, green onions and a sprinkle of gomashio.
- Enjoy!
- Heat 1 cup of coconut oil until melted (if needed). Use the melted coconut oil to coat the veggies lightly- you can mix them all together but the beets will turn everything pink. Or you can toss them separately to keep their colors intact!
- Place on parchment paper on large cooking sheets and sprinkle generously with sea salt.
the variety of ingredients here is amazing! I would never have thought to use blood oranges in the dressing, but can only imagine what it adds.
therossettoblog.com
Did you know that liquid coconut oil is made from solid coconut by removing some of the good fats? http://healthimpactnews.com/2013/is-liquid-coconut-oil-that-stays-liquid-in-your-refrigerator-real-coconut-oil/
It might be better to use olive oil instead. The recipe sounds delicious!
Polly, you’re not referring to melted coconut oil like Sarah used in her recipe right?
This looks delicious! And the photos are gorgeous.
This is gorgeous – congrats on making it to SD!
That looks amazing!
Meg
http://www.smalltownsisters.blogspot.com
Wow, this looks SO good! I can’t wait to try this and so healthy too! yum!
So beautiful & I love fresh turmeric too! I’ll be making this soon!
your cup is great
I loooove fresh turmeric! Try it in a hot milk drink with almond milk (or other milk of choice), fresh grated ginger, a couple of crushed cardamom pods, a cinnamon stick and a teensy splash of honey (or other sweeter). Set it on the stovetop to warm up and enjoy! It is so amazing!!
I can’t wait to try this dressing on my next goodness bowl. I always top mine with tahini sauce, but this sounds so delish!
Cheers,
Maureen
You gives me soon much inspiration!!
This looks so amazing! So healthy as well:) xo, Hayley http://www.dailydoseofdarling.com
Really gorgeous, Sarah! All those colors are just what I need right now!
This looks amazing Sarah – definitely whipping this up soon!
I love veggie bowls! I like using eggplant and tomatoes as a base, but now they’re not in season, so this would be a nice alternative.
I’m going to attempt to make this bowl today. I already have cooled quinoa and beets. Do You sugget eating this bowl warm or can it be eaten cold? I’m trying to see if I can make everything in advance and put it together later for dinner. I can’t wait to try it.
Thank you!
Yay Nathalie! You CAN eat it cold but I think it’ll be yummier warm. Do you have a toaster oven? I’d re-heat everything up in there. Or your regular oven would work too. 🙂 Happy eating!
Sounds great! I have yet to make the broccoli and squash. I’ll wait till the evening to finaih the dish and throw in the other ingredients towards the end to get warm. I don’t have a toaster oven or microwave, but I’m sure my oven will do! Thank you!
no need to coat the veggies with coconut oil or any type of oil before I put them in the oven to roast?
The recipe looks amazing! Is it possible to eat this cold? Or do you only suggest to eat it warm? I wanted to make it ahead of time and out it together in the evening for dinner. Thanks!
Oops I though it didn’t go through the first time! I just now scrolled down and saw your response 🙂
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