Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic
This quinoa bowl recipe is perfect for meal prep days – you’ll love lunching on this all week! The roasted tomatoes are more flavorful than you’d believe!
My kids think that this quinoa bowl recipe is topped with ice cream and chocolate syrup. I hate to disappoint, but it’s not. Although, I think I’d choose ricotta and balsamic glaze over ice cream and chocolate most days. Most, not all. Especially with mushrooms and tomatoes. They go far better with ricotta and balsamic than they do with ice cream and chocolate.
Seriously though, I had to tell them about three times that it wasn’t what they thought it was. I still don’t think they believed me.
You know what else you might not believe? That the tomatoes in this quinoa bowl recipe are from a can. Crazy, right? They look like they’re straight off the vine, do they not?
I’ve been partnering with Red Gold Tomatoes for awhile now, and this isn’t the first time we chatted about the quality of their product. They’re great tomatoes to throw into the blender to make restaurant style salsa, but they also shine straight out of the can like I used them in this recipe.
Red Gold Whole Peeled Canned Tomatoes vs. Competitor Product
They maintain such a beautiful shape when you slice them in half and when you put them in a hot oven and roast them slowly, the flavors really shine. I could eat them on their own, but they’re even better in this quinoa bowl recipe.
Why you’ll love this Quinoa Bowl Recipe:
This recipe is perfect for meal prepping. Since the tomatoes are slow-roasted, they do take a bit of time (over an hour), but that hour is hands off and luckily the roasted tomatoes are great left over. While I roast the tomatoes, I cook the quinoa and sauté the mushrooms. Store these three ingredients in the fridge.
Then when it’s time to eat, you just pile all the ingredients up in a bowl. You could even package these in containers and they’ll be ready to go for work in the morning. It’s terrific warmed up in the microwave for a few minutes, but it’s also pretty tasty cold.
I’ve had it both ways and I think my preference is a few minutes in the microwave to take the chill out.
Another way you can go with this is to sauté the spinach with the mushrooms to wilt it, rather than having it crisp in the bowl. If you’re making this ahead and microwaving, the spinach will wilt in the microwave too, so really you can’t go wrong!
Enjoy!
PS: Try this with homemade balsamic reduction! It’s very easy to make! Or add cooked chicken to the salad, if you like.
Hearty Salads
If you’re loving the idea of a hearty salad like this one, try:
- Southwestern Chopped Salad in a Mason Jar (try with freekeh or quinoa!)
- Quinoa Salad with Avocado Dressing and Pinto Beans
- Quinoa Chickpea Salad with Blackberries & Candied Pepitas
- Roasted Cauliflower Salad with Arugula & Sweet Potato
- Southwestern BBQ Chicken Salad (best chopped salad!)
- Zucchini Noodle Mason Jar Salad with Farro and Mozzarella
- Healthy Chicken Salad with Walnuts and Grapes
- Thai Chicken Thigh Basil-Quinoa Bowls from Boulder Locavore
- Cajun Shrimp Quinoa Bowl from Lemons For Lulu
Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic
This quinoa bowl recipe is perfect for meal prep days – you’ll love lunching on this all week! The roasted tomatoes are more flavorful than you’d believe!
Ingredients
For tomatoes:
- 1 can (28 oz) Red Gold Whole Peeled Tomatoes, each tomato sliced in half lengthwise
- Olive oil spray or 1 teaspoon olive oil
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For mushrooms:
- 1 teaspoon olive oil
- 8 ounces of mushrooms, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For bowl:
- 3 cups cooked quinoa (1/2 cup on each bowl)
- 1 package (15 oz) part-skim ricotta cheese (1/4 cup for each bowl)
- 4-6 cups loosely packed fresh baby spinach (1/2 cup to 1 cup on each bowl)
- balsamic glaze to drizzle on top (about 1/2 tablespoon on each bowl)
Instructions
For roasted tomatoes:
- Preheat oven to 300°F. Spread tomatoes on baking sheet (line with parchment for easy clean up). Spray tomatoes lightly with olive oil or drizzle with olive oil. Sprinkle or brush on white balsamic vinegar. Sprinkle with salt and pepper.
- Place in preheated oven for 1 hour 10 minutes to 1 hour 20 minutes or until soft and golden brown around the edges.
For mushrooms:
- In a large frying pan, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and sprinkle with salt and pepper and saute until golden brown.
To assemble bowls:
- Add 1/2 cup quinoa to bowl, followed by 1/2 cup to 1 cup baby spinach, 1/4 cup ricotta, 4 tomato halves, and a spoonful of mushrooms. Drizzle with balsamic glaze and serve.
Notes
If you don’t have spinach, arugula would be amazing and baby kale would be good too.
Nutrition Information:
Yield: 6 Serving Size: 1 of 6Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 320mgCarbohydrates: 33gFiber: 7gSugar: 7gProtein: 12g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
10 Comments on “Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic”
Those tomatoes sound amazing!
Thanks Tanya! They get so tasty in the oven!
These tomatoes are gorgeous. So many canned tomatoes are, well, sad. What a beautiful recipe to celebrate them too!
Aren’t they? I love that they always look like that, no matter how many cans I open. I just had to create a recipe using them in their purest form!
Looks simple, elegant, and so, so good! Thanks for including my recipe!
Thank you!
Haha I love that your kids think that this is a dessert! Such a great way to sneak in more veggies. Looks delicious.
Ha! Kids are so goofy :)
You are so right, good quality canned tomatoes make ALL the difference, love Red Gold! Thanks for a wonderful recipe, even if it isn’t topped with ice cream and chocolate syrup ;) And thanks for linking to my Buddha Bowls, I think everything tastes better in a bowl!
pinning and sharing <3
Yes – I love that I always know what I’m going to get when I open a can of Red Gold!