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Delve into the world of vibrant flavors and nourishing ingredients with our Creamy Roasted Red Pepper Quinoa Bowls. This dish is not just a feast for the eyes but also a wholesome meal that seamlessly combines the heartiness of quinoa with the rich, smoky flavor of roasted red peppers. Ideal for busy weekdays or leisurely weekends, this recipe is easy to prepare and packed with nutrients, making it a perfect option for those seeking a balanced plant-based meal.

Creamy Roasted Red Pepper Quinoa Bowls

Discover the vibrant and nourishing Creamy Roasted Red Pepper Quinoa Bowls, a delightful blend of quinoa, roasted red peppers, and fresh vegetables. This easy-to-make recipe bursts with flavor and is perfect for any meal. With a creamy coconut milk sauce and nutrient-packed ingredients, it's an ideal choice for those seeking a satisfying plant-based dish. Enjoy a colorful and healthy meal that pleases both the palate and the eye!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

2 medium-sized red bell peppers

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for heat)

1 cup coconut milk (or any plant-based cream)

1 tablespoon nutritional yeast (optional for cheesy flavor)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

Fresh basil leaves, for garnish

Instructions
 

Roast the Bell Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a lined baking sheet. Roast in the oven for about 20-25 minutes or until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel off the skins and set aside.

    Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      Prepare the Creamy Sauce: In a skillet over medium heat, add olive oil and sauté diced onion until translucent, about 3-4 minutes. Add minced garlic, smoked paprika, and cayenne pepper (if using), cooking for another minute until fragrant.

        Blend the Roasted Peppers: In a blender, combine the roasted bell peppers, sautéed onion and garlic, coconut milk, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

          Combine Ingredients: In the skillet, add the cooked quinoa, cherry tomatoes, and spinach. Pour the creamy roasted red pepper sauce over the quinoa mixture and gently stir to coat everything. Cook for an additional 2-3 minutes until the spinach has wilted and everything is heated through.

            Serve: Divide the quinoa mixture into serving bowls, garnish with fresh basil leaves, and enjoy your creamy roasted red pepper quinoa bowls!

              Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings