Scarlet Roasted Vegetable Quinoa Bowl

Scarlet Roasted Vegetable Quinoa Bowl

Happy Meatless Monday and welcome to the last week of February!

If you’re already doing Meatless Mondays to help lower your fat intake, why not double your recipes so you have meatless leftovers for lunch the next day or a quick meal later in the week.

What could be better than roasted root vegetables? Roasted root vegetables, tossed with red quinoa, kale, and a tay dressing. There you have it – Scarlet Roasted Vegetable Quinoa Bowl – a comforting and nourishing winter meal. Simple, inexpensive and delicious. Oh, and the color – I think we need more color this time of year.

The beets bleed into the other vegetables and, with the red quinoa, give this dish a beautiful red tint. If you don’t usually roast beets, be sure to use them here. All root vegetables contain healthful fiber and slow-digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow. Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that bind toxic substances in cells, neutralizing and allowing them to be excreted from the body. Imagine – all that and delicious too.

If you like to avoid scarlet fingers, pull on disposable plastic gloves before you peel and chop those beets. This meal is so full of goodness. The quinoa pushes it right to the top of the nutrition scale. You all know I’m in love with super healthy quinoa. We eat a lot of it and I talk about it a lot – like on my Quinoa Carrot Patties post. I think you’ll like this Scarlet Roasted Vegetable Quinoa Bowl. I know your body will. Give it a try and let me know.

Scarlet Roasted Vegetable Quinoa Bowl

Main Dish Serves: 4


½ cup uncooked red quinoa (rinsed in cold water and drained)
1 cup water
2 large red beets, peeled and chopped
1 large carrot, peeled and chopped
1 medium-size parsnips, peeled and chopped
1 cup chopped turnip 2 tablespoons extra-virgin olive oil, divided
2 or 3 grinds of fresh black pepper
1 cup finely chopped kale
1 onion, chopped
2 medium-size garlic cloves, chopped
3 tablespoons hemp seeds

For the dressing

4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
3 tablespoons extra virgin olive oil
Freshly ground pepper, to taste


Preheat oven to 400F and line a large baking sheet with parchment paper or a silicone mat.

Toss the chopped vegetables with 1 tablespoon of the olive oil and black pepper. Place on the baking sheet and spread into an even layer.

Roast for 30-35 minutes, until the vegetables are tender. Watch closely during the last 10 minutes to avoid burning.

Meanwhile, cook the quinoa by stirring the quinoa into a medium pot along with the cup of water. Bring to a low boil, reduce heat to medium-low, cover and cook for 15 minutes, until the water is absorbed and the quinoa is fluffy. Stir and remove from the heat. Cover and set aside.

Prepare the dressing by whisking the dressing ingredients together in a small bowl.

Warm the remaining tablespoon of olive oil in a large skillet. Add the chopped onions and garlic. Cook for 1 or 2 minutes. Stir in the chopped kale and cook for 5-6 minutes, until the kale is bright green and wilted.

Put the roasted vegetables in a large bowl. Add the cooked quinoa, the onion/garlic/kale mixture and the hemp seeds. Stir well.

Give the dressing a final whisk and pour it over your beautiful bowl of food. Toss to coat and serve.


Good points

No cholesterol
Low in sodium
Very high in vitamin A
Very high in vitamin B6
High in vitamin C

You can use white quinoa in this recipe. The dish won’t be as red, but it will be just as nutritious and delicious.

Nutrition Information

Serving size: 1
Calories: 365
Fat: 22.6 g
Saturated fat: 2.9 g
Trans fat: 0
Carbohydrates: 35.5 g
Sugar: 11 g
Sodium: 117 mg
Fiber: 6.3 g
Protein: 8 g
Cholesterol: 0

Need more such recipes? Check out another one of our favorites here


Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

Happy Meatless Monday, my friends.

My love affair with salad is not just a summer romance. This salad is a beautiful thing year round. Just change up your ingredients. Think roasted root vegetables, crunchy lettuce or kale, and a tangy dressing. This Roasted Root Vegetable Salad is perfect when you can’t decide between vegetables or salads as a side dish. It’s also a nourishing meal on its own.

I made this salad over the weekend. We love the texture and contrast – the warm vegetables and the cold crunchy lettuce – and the vinaigrette – delicious. What a huge flavor punch. These ingredients belong in a bowl together.

Roasting vegetables is a simple pleasure. Chop them, toss with olive oil, season, throw them in the oven, shake the pan a few times, and you’ve got caramelized, soft-yet-crispy bites ready to complement any meal. Serve them alongside a creamy soup or add them to a salad. They’re almost too simple for a recipe — and they’re practically impossible to mess up.

So, grab your root vegetables and get roasting. Make this salad. I think you’ll love it.

Serve it with a loaf of crusty fresh bread and smile. Never eat another boring salad.

Roasted Root Vegetable Salad

Type: Salad
Cuisine: Vegetarian, Vegan, Gluten-Free
Serves: 4


2-3 tablespoons olive oil
1 medium onion
4 cloves garlic
2 medium size potatoes
2 medium size carrots
1 large beet
1 medium-size parsnip
Salt & pepper
6-7 cups romaine lettuce, washed and torn
¼ cup pumpkin seeds Balsamic Maple Vinaigrette 3 tablespoons

Balsamic Vinegar

1 tablespoon pure maple syrup
¾ tsp Dijon mustard
1 garlic clove, minced
¼ cup olive oil
Salt & pepper to taste


Whisk the vinegar, maple syrup, mustard & garlic together. Add the olive oil in a slow steady stream while continuing to whisk. Season with salt and pepper. Set aside. Whisk again before using.

Preheat the oven to 425F. Line a large baking sheet with parchment paper or a silicone mat.
Roughly chop the garlic cloves and onion. Set both aside.

Wash, trim and peel the remaining vegetables. Cut into approximately 1-inch cubes. Put the vegetables (except the garlic and onion) into a large bowl and add the olive oil and a little salt and pepper. Stir to coat.

Spread the vegetables on the prepared baking sheet and roast for 25 minutes. Remove from the oven, add the chopped garlic and onion to the pan and give it all a stir. Continue roasting for another 10 minutes, until the vegetables are crispy on the outside and soft on the inside — they will be easy to pierce with a fork. (Hardy root vegetables, cut into 1-inch cubes, will take about 35 minutes at 425 F.)

Divide the lettuce between 4 salad plates and top with the roasted vegetables. Drizzle some of the balsamic maple vinaigrette over all.

Garnish with the pumpkin seeds. Enjoy.


1 serving contains:
Vitamin A – 5150.8 IU
Calcium – 43.9 mg
Iron – 4.2 mg
Vitamin C – 17.9 mg

Nutrition Information

Serving size: 1, Calories: 310, Carbohydrates: 23.3 g, Sugar: 10.4 g, Sodium: 353 mg, Fiber: 4.6 g, Protein: 4.1 g, Cholesterol: 0