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In the realm of healthy and satisfying meals, Creamy Roasted Red Pepper Quinoa Bowls stand out as a vibrant and flavorful option that appeals to diverse palates. This dish beautifully blends the nutty flavor of quinoa with the rich sweetness of roasted red peppers, creating a comforting bowl that's perfect for lunch or dinner. Whether you're a busy professional seeking a quick meal prep option or a health-conscious individual looking for a nutritious dinner, this recipe caters to your needs with ease and elegance.

Creamy Roasted Red Pepper Quinoa Bowls

Discover the deliciousness of Creamy Roasted Red Pepper Quinoa Bowls, a vibrant meal that marries the nutty taste of quinoa with the sweet, smoky flavor of roasted red peppers. This easy recipe is packed with essential nutrients, making it perfect for lunch or dinner. Naturally vegan and gluten-free, it caters to various dietary needs. Personalize your bowl with extra veggies or spices while enjoying a satisfying and healthy meal that feels indulgent yet wholesome.
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Ingredients
  

1 cup quinoa, rinsed and drained

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 a kick of heat)

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

1 tablespoon nutritional yeast (optional, for added 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: Start by preheating your oven to 425°F (220°C). Carefully slice the red bell peppers in half lengthwise and remove the seeds. Lay them cut-side down on a parchment-lined baking sheet. Roast for 20-25 minutes, or until the skins are blistered and charred. Once done, take them out of the oven and let them cool for a bit. Once cool enough to handle, peel off the charred skins and set aside.

    Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth or water to a rolling boil. Add the rinsed quinoa to the pot, then reduce the heat to low, cover, and let it simmer for approximately 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. After cooking, remove from heat and let it sit, covered, for another 5 minutes before fluffing it gently with a fork.

      Prepare the Creamy Sauce: In a skillet set over medium heat, add the olive oil and diced onion. Sauté until the onion becomes translucent, typically about 3-4 minutes. Stir in the minced garlic, smoked paprika, and cayenne pepper (if using) and cook for an additional minute until the mixture is fragrant.

        Blend the Roasted Peppers: In a blender, combine the roasted bell peppers along with the sautéed onion and garlic mixture. Pour in the coconut milk and add nutritional yeast (if using), along with salt and pepper. Blend everything on high speed until you achieve a smooth and creamy consistency. Taste and adjust the seasoning as needed.

          Combine Ingredients: Return to the skillet and add the cooked quinoa, cherry tomato halves, and chopped spinach. Drizzle the creamy roasted red pepper sauce over the top and gently stir to combine all the ingredients. Cook on medium-low heat for an additional 2-3 minutes, just until the spinach wilts and the mixture is heated through.

            Serve: Spoon the vibrant quinoa mixture into serving bowls. Garnish each bowl with fresh basil leaves for an added touch of flavor and color, and enjoy your delightful creamy roasted red pepper quinoa bowls!

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

                - Presentation Tips: Consider serving the bowls on a colorful placemat and adding a wedge of lemon or lime on the side for a zesty contrast. A sprinkle of extra nutritional yeast can also enhance the visual presentation.