Vegetarian Sun Dried Tomato Quinoa Bowls
I rarely post vegetarian recipes. I know I should do it more because people aren’t as afraid of going meatless as they used to be, but I still get a little nervous. It’s harder to sell healthier recipes on pinterest than a big, fat teriyaki pina colada burger or deep fried apple bombs. Everyone at least wants to look at the junk food even if they aren’t eating it. But, this recipe really turned out so easy and yummy I just had to post it. Stop being scared of meatless meals and quinoa and just give this vegetarian sun dried tomato quinoa bowls recipe a go. I bet you will love it!
We chose to go with a dark red quinoa, but you can use anything you’d like. In fact, if you’re just totally against the whole quinoa thing you could do pasta. It would be equally delicious just not as low carb obviously. In fact, I’m thinking that sounds pretty darn delicious. And I’ll give you our pesto recipe, but to be honest, this is the prepackaged Costco pesto. Yup, they sell sun dried tomato and basil pesto so it’s a time saver for me. Hope you enjoy!
- 3 Cups Cooked Quinoa
- 1 Large Carrot, sliced
- 1 Red Bell Pepper, chopped
- 1 Large Zucchini Chopped
- 2 Cups Broccoli, Chopped
- 2 Cloves Garlic, minced
- 1 Sweet Potato, peeled and chopped
- 1½ Cups Sun Dried Tomato Pesto (Click the words for the link) or Costco brand
- Drizzle a little olive oil in a nonstick skillet and heat to medium heat. Add garlic and cook until fragrant then add the veggies, stirring occasionally. Cook for about 15 minutes or until tender and slightly charring on the edges. Add the quinoa and pesto and stir together. Heat everything up and serve immediately with salt to taste.
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