Description
This Spiced Winter Bowl is a wholesome and comforting meal perfect for chilly days. Featuring fluffy quinoa simmered in vegetable broth and combined with sautéed onions, garlic, warm spices, and a medley of seasonal vegetables like carrots, sweet potatoes, and kale, this dish offers a nutritious and vibrant flavor profile to warm up your taste buds.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups vegetable broth
Vegetables and Aromatics
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup sweet potatoes, diced
- 1 cup kale, chopped
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Oils
- 1 tablespoon olive oil
Instructions
- Rinse Quinoa: Rinse the quinoa thoroughly under cold running water and drain it well to remove any bitterness.
- Cook Quinoa: Bring the vegetable broth to a boil in a pot, then add the quinoa. Reduce heat to low, cover with a lid, and let it simmer gently for 15 minutes until the quinoa is tender and the liquid is absorbed.
- Sauté Onions and Garlic: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic and sauté until they become translucent and fragrant, about 3-5 minutes.
- Add Spices: Stir in cumin, coriander, and cinnamon into the skillet and cook for about 1 minute until the spices release their aroma.
- Cook Vegetables: Add diced carrots and sweet potatoes to the skillet. Cook for approximately 10 minutes, stirring occasionally, until the vegetables are tender and cooked through.
- Add Kale: Stir in the chopped kale and cook for a few minutes more until it wilts and becomes tender.
- Combine and Season: Add the cooked quinoa to the vegetable and spice mixture. Mix well to combine all ingredients evenly. Season with salt and pepper to taste, then serve the bowl warm for a comforting meal experience.
Notes
- For extra protein, consider topping the bowl with toasted nuts or seeds.
- Adjust spices to your preference for heat and aroma.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Substitute vegetable broth with water if unavailable, though it may reduce flavor depth.
- Kale can be replaced with spinach or Swiss chard as a leafy green alternative.
