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! It's healthy, delicious, and versatile.
Servings: 4 servings
Ingredients
For tomatoes:
- 1 can (28 ounces) whole peeled tomatoes
- 1 teaspoon olive oil (or olive oil spray)
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For mushrooms:
- 1 teaspoon olive oil
- 8 ounces fresh mushrooms, cleaned and sliced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For bowl:
- 2 cups cooked quinoa (½ cup per bowl)
- 1 cup (8 ounces) part-skim ricotta cheese (about 2 oz per bowl)
- 1 pkg. (5 ounces) fresh baby spinach (½ to 1 cup per bowl)
- 3 tablespoons balsamic glaze (½ - 1 tablespoon per bowl)
Instructions
For roasted tomatoes:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Using a sharp knife, cut each tomato in half lengthwise. Arrange cut tomatoes on prepared baking sheet. Spray tomatoes lightly with olive oil or drizzle with olive oil. Sprinkle or brush on white balsamic vinegar and season with salt and pepper.1 can (28 ounces) whole peeled tomatoes, 1 teaspoon olive oil, 1 tablespoon white balsamic vinegar, ¼ teaspoon kosher salt, ¼ teaspoon ground black 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 season with salt and pepper. Sauté until golden brown.1 teaspoon olive oil, 8 ounces fresh mushrooms, cleaned and sliced, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
To assemble each bowl:
- Add ½ cup quinoa to bowl, followed by ½ cup to 1 cup baby spinach, ¼ cup ricotta, 4 tomato halves, and a spoonful of mushrooms. Drizzle with balsamic glaze and serve. Note: If some of your ingredients are chilled, microwave them briefly to warm them up.2 cups cooked quinoa, 1 cup (8 ounces) part-skim ricotta cheese, 1 pkg. (5 ounces) fresh baby spinach, 3 tablespoons balsamic glaze
Notes
- If you prefer, the spinach can be sautéed. Add it to the mushrooms near the end of the cooking time to wilt the leaves.
- Arugula or baby kale can be substituted for the baby spinach leaves.
- Instead of ricotta cheese, try fresh mozzarella or feta cheese.
- Don't have time to roast tomatoes? This bowl is great with fresh tomatoes, too.
- Make your own balsamic reduction (glaze) if you would like. An alternative is balsamic vinaigrette.
Nutrition
Serving: 1bowl | Calories: 284kcal | Carbohydrates: 40g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 684mg | Potassium: 989mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3779IU | Vitamin C: 30mg | Calcium: 271mg | Iron: 5mg
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