Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables
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.
Preparation
Get these tasks done before you start cooking.
Cooking the Quinoa
- 1
Heat Olive Oil
In a medium saucepan, heat 1 tbsp of olive oil over medium heat.
- 2
Toast Quinoa
Add the rinsed quinoa and toast for 2 minutes until fragrant.
- 3
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.
Tip: ⚠ Important: Do not overboil the quinoa as it can become mushy.
Roasting the Vegetables
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Prepare Vegetables
Spread bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet.
- 3
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.
Tip: 💡 Pro Tip: Toss roasted vegetables halfway through for even cooking.
How to Make Chilean Merquén-Infused Quinoa Bowl with Roasted Vegetables
Total time: 1 h 40 min · Yields 4 servings
- 1
Quinoa Fluffing
Let the cooked quinoa sit covered for 5 minutes, then fluff with a fork.
- 2
Dressing Creation
Whisk olive oil, lime juice, honey, and garlic in a bowl until emulsified.
- 3
Bowl Assembly
In individual bowls, layer quinoa, roasted vegetables, and drizzle with dressing.
Chef's Tips
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