Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic

Overhead of shallow white bowl containing arranged salad with balsamic reduction drizzle.

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!

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Servings servings

Calories 242kcal

Author Rachel Gurk

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