Mediterranean Quinoa Bowl with Cashew Tzatziki
Servings: 4
Calories: 430kcal
Ingredients
For Cashew Tzatziki:
- 1 cup cashews soaked overnight
- 1 clove garlic
- salt to taste
- 2-3 tbsp vinegar
- 1 tbsp lemon juice
- 3/4 cup water
- 1/2 cup cucumber chopped
For the bowl:
- 1 cup quinoa
- 3 Tbs tomato paste
- 1 yellow pepper
- 1 zucchini
- 1 eggplant
- 1/2 cup sundried tomatoes chopped
- salt
- pepper
Instructions
- For the Cashew Tzatziki:
- Drain the cashews and add with all other ingredients (except for the chopped cucumber pieceinto a blender and process until smooth.
- Transfer to a bowl, add the cucumber pieces, and mix. Store in the fridge.
- For the Mediterranean Quinoa:
- Cook the quinoa according to the manufacturer’s instructions.
- Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
- Chop the zucchini, pepper, and eggplant. Transfer to the baking sheet, season with salt an pepper, and bake for about 20 minutes.
- When the quinoa is done, add the tomato paste and mix well.
- To arrange the dish, serve the quinoa with the roasted vegetables, chopped sundried tomatoes, and top it off with the Cashew Tzatziki.
Nutrition
Calories: 430kcal | Carbohydrates: 58g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Sodium: 145mg | Potassium: 1521mg | Fiber: 11g | Sugar: 14g | Vitamin A: 487IU | Vitamin C: 76mg | Calcium: 73mg | Iron: 6mg
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