This Colorful Quinoa Bowls Recipe Will Be Your New Favorite Gluten-Free Dinner!

Ingredients:

Serves two

• — 1 red onion
• — 1/2 medium zucchini
• — 1 bell pepper (I used yellow)
• — 1 small sweet potato
• — 8 cherry tomatoes (or plum tomatoes)
• — 1 tablespoon cooking oil
• — salt
• — black pepper
• — 1/2 cup quinoa
• — 1 tablespoon pine nuts
• — 1 small clove garlic, peeled
• — 1 handful each fresh parsley and fresh coriander (cilantro) — fresh basil would also work
• — 1 tablespoon extra virgin olive oil
• — 2 eggs

Instructions:

1. Preheat the oven to 375° Fahrenheit (Gas Mark 5 / 190° Celsius). Peel and dice the red onion, then dice the zucchini and bell pepper. Dice the sweet potato slightly smaller than the other vegetables, since it's a little harder. Leave the cherry or plum tomatoes whole.

2. Toss the vegetables in a little cooking oil with a good pinch of salt and pepper, and spread them out on a baking tray. Roast for around 30 minutes, stirring once halfway, or until the vegetables are cooked to your liking.

3. Meanwhile, rinse your quinoa, then boil it in a pan with plenty of water until it is soft and fluffy, and the spiral-shaped germ has detached (it should take around 15 – 20 minutes). Drain and set aside.

4. Add the pine nuts and small clove of garlic to a mini food processor and blitz to form a crumb. Add a good handful of fresh herbs and a pinch of salt and pepper, and blitz again until the herbs are finely chopped. Add the extra virgin olive oil and blitz once more to combine.

5. Add the herb mixture to the drained quinoa and mix well.

6. Heat a little cooking oil in a pan and fry the two eggs to your liking. When the vegetables are ready, serve them with the herbed quinoa and fried eggs.

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