Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables

Name: Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 1 tbsp olive oil; 1 tsp ground merquén; 1/2 tsp salt; 1 red bell pepper; 1 zucchini; 1 red onion; 1 cup cherry tomatoes; 2 tbsp olive oil; Salt and pepper to taste; 3 tbsp olive oil; 2 tbsp lime juice; 1 tsp honey; 1 garlic clove; Salt and pepper to taste; 1/4 cup fresh cilantro; 1/4 cup crumbled feta cheese; 2 tbsp pumpkin seeds

A Flavorful Quinoa Bowl with a Spicy Chilean Twist

This nutritious and vibrant bowl combines the smoky, spicy flavors of merquén with fluffy quinoa and an array of roasted vegetables to create a hearty and satisfying dish.

1 h 15 min
4
Intermediate

Ingredients

For the Quinoa

1 cup quinoa

rinsed

2 cups water or vegetable broth

1 tbsp olive oil

1 tsp ground merquén

1/2 tsp salt

For the Roasted Vegetables

1 red bell pepper

sliced

1 zucchini

diced

1 red onion

sliced

1 cup cherry tomatoes

halved

2 tbsp olive oil

Salt and pepper to taste

For the Dressing

3 tbsp olive oil

2 tbsp lime juice

1 tsp honey

1 garlic clove

minced

Salt and pepper to taste

For the Garnishes

1/4 cup fresh cilantro

chopped

1/4 cup crumbled feta cheese

2 tbsp pumpkin seeds

toasted

Preparation

Cooking the Quinoa

Heat Olive Oil

In a medium saucepan, heat 1 tbsp of olive oil over medium heat.

Toast Quinoa

Add the rinsed quinoa and toast for 2 minutes until fragrant.

Cook Quinoa

Add 2 cups of water or broth, merquén, and salt; bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until liquid is absorbed.

⚠ Important: Do not overboil the quinoa as it can become mushy.

Roasting the Vegetables

Preheat Oven

Preheat the oven to 400°F (200°C).

Prepare Vegetables

Spread bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet.

Season and Roast

Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and slightly caramelized.

💡 Pro Tip: Toss roasted vegetables halfway through for even cooking.

Cooking Process

Quinoa Fluffing

Let the cooked quinoa sit covered for 5 minutes, then fluff with a fork.

Dressing Creation

Whisk olive oil, lime juice, honey, and garlic in a bowl until emulsified.

Bowl Assembly

In individual bowls, layer quinoa, roasted vegetables, and drizzle with dressing.

Plating & Serving