Fall Vegan Quinoa Bowl with Lemon-Herb Dressing

Name: Fall Vegan Quinoa Bowl with Lemon-Herb Dressing
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup (185 g) quinoa, rinsed; 2 cups (480 ml) water or low-sodium vegetable broth; ¼ tsp. sea salt; 2 cups (180 g) broccoli florets; 1½ cups (150 g) Brussels sprouts, trimmed and halved; 2 medium carrots, about 6 oz. (170 g), thinly sliced; 1 medium zucchini, about 8 oz. (225 g), halved lengthwise and sliced; 1 red bell pepper, about 6 oz. (170 g), sliced; 1 yellow or orange bell pepper, about 6 oz. (170 g), chopped; 1 small yellow onion, about 5 oz. (140 g), chopped; 2 tbsp. (30 ml) olive oil, divided; ½ tsp. sea salt, divided; ¼ tsp. black pepper; 3 tbsp. (45 ml) fresh lemon juice; 2 tbsp. (30 ml) extra-virgin olive oil; 1 tsp. maple syrup; ½ tsp. Dijon mustard; 1 small garlic clove, finely grated or minced; ¼ tsp. sea salt; ⅛ tsp. black pepper; 2 tbsp. (8 g) chopped fresh parsley; Extra chopped fresh parsley; Lemon wedges; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Fall Vegetable Quinoa Bowl with Lemon-Herb Dressing | Vegan Recipe

Fall Vegan Quinoa Bowl with Lemon-Herb Dressing | Vegan Recipe

This September vegan quinoa bowl bridges the seasons with a mix of late-summer vegetables and early fall staples. Quinoa makes the base, while broccoli, carrots, Brussels sprouts, zucchini, and peppers add color, texture, and plenty of flexibility for whatever looks best at the market.

4 servings | Time: 35 minutes

Ingredients

For the Quinoa

1 cup (185 g) quinoa, rinsed
2 cups (480 ml) water or low-sodium vegetable broth
¼ tsp. sea salt

For the Vegetables

2 cups (180 g) broccoli florets
1½ cups (150 g) Brussels sprouts, trimmed and halved
2 medium carrots, about 6 oz. (170 g), thinly sliced
1 medium zucchini, about 8 oz. (225 g), halved lengthwise and sliced
1 red bell pepper, about 6 oz. (170 g), sliced
1 yellow or orange bell pepper, about 6 oz. (170 g), chopped
1 small yellow onion, about 5 oz. (140 g), chopped
2 tbsp. (30 ml) olive oil, divided
½ tsp. sea salt, divided
¼ tsp. black pepper

For the Lemon-Herb Dressing

3 tbsp. (45 ml) fresh lemon juice
2 tbsp. (30 ml) extra-virgin olive oil
1 tsp. maple syrup
½ tsp. Dijon mustard
1 small garlic clove, finely grated or minced
¼ tsp. sea salt
⅛ tsp. black pepper
2 tbsp. (8 g) chopped fresh parsley

For Serving

Extra chopped fresh parsley
Lemon wedges
Extra black pepper

Directions

Add the quinoa, water or vegetable broth, and sea salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and set aside.
Warm 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the Brussels sprouts and carrots. Cook for 6 to 8 minutes, stirring occasionally, until they begin to soften.
Add the broccoli, zucchini, bell peppers, onion, remaining 1 tablespoon (15 ml) olive oil, sea salt, and black pepper. Cook for 8 to 10 minutes more, stirring occasionally, until the vegetables are tender but still colorful.
Whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, garlic, sea salt, black pepper, and parsley.
Spoon the quinoa into a large serving bowl or divide it among 4 bowls. Arrange the cooked vegetables over the quinoa.
Drizzle with the lemon-herb dressing.
Serve with extra parsley, lemon wedges, and black pepper.

Make It Yours

For September, keep the quinoa base and use the vegetables that show the season shifting.

Swap in roasted sweet potato, butternut squash, cauliflower, green beans, corn, mushrooms, or shredded kale.
If zucchini and peppers are still plentiful, keep them in the mix; if the market is leaning cooler, use more carrots, Brussels sprouts, broccoli, or winter squash.
For extra substance, add chickpeas, white beans, lentils, or baked tofu. For more crunch, finish with toasted pumpkin seeds, walnuts, or sliced almonds.