Quinoa Bowl with Roasted Broccoli and Mushrooms
Ingredients
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1 cup white quinoa
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
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1½ cups water
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3 tablespoons extra-virgin olive oil
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1½ tablespoons soy sauce
Tools
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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immersion blender
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spoon
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foil
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2 June Pans
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cooling rack
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resealable jar
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June Oven
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silicone oven mitts
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Preferences
Prepare the quinoa
On the June Pan, combine the quinoa, oil, salt and pepper. Pour the water over the quinoa and stir gently to combine, breaking up any clumps. Spread the quinoa in an even layer across the pan.
1 cup white quinoa
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
1½ cups water
measuring cups
measuring spoons
liquid measuring cup
¼ teaspoon black pepper
June Pan
Bake the quinoa
Transfer the June Pan to the middle shelf of the June Oven. Cook 25 minutes, until the quinoa is tender and the water is absorbed. Do not open the oven door while cooking. June will notify you when the quinoa is ready. If the quinoa has not absorbed all the water, follow on-screen instructions to continue cooking.
June Oven
Season the broccoli and mushrooms
While the quinoa cooks, prepare the broccoli and mushrooms. In a large bowl, whisk together the oil, soy sauce, garlic, salt and sesame oil. Add the broccoli and mushrooms and stir to coat.
large bowl
whisk
3 tablespoons extra-virgin olive oil
1½ tablespoons soy sauce
1 tablespoon crushed garlic
½ teaspoon salt
¼ teaspoon toasted sesame oil
Remove the quinoa
When June notifies you, remove the quinoa from the oven and set on a cooling rack or heat proof surface. Tent the pan with foil to keep warm, and set aside until ready to use. Keep the oven hot using the button below.
cooling rack
foil
silicone oven mitts
Add the vegetables to the second June Pan
Add the broccoli and mushrooms to a second June Pan. Scrape any seasoning remaining in the bowl over the vegetables.
June Pan
Cook the vegetables
Place the pan on the middle shelf of the oven. Roast the broccoli and mushrooms until tender and slightly browned, about 16 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Make the dressing
Add the vegetable oil, miso, garlic cloves, lemon juice and soy sauce to a liquid measuring cup. Process with an immersion blender until the dressing is smooth and emulsified. Pour the dressing into a resealable jar or medium bowl.
immersion blender
½ cup vegetable oil
2 tablespoons white miso
2 garlic cloves
1½ tablespoons lemon juice
2 teaspoons soy sauce
resealable jar
Assemble the quinoa bowls
Remove the pan from the oven and set on a cooling rack or heat proof surface. Divide the quinoa between desired number of bowls. Top the quinoa with the broccoli and mushrooms, dividing them among the bowls. Add the shredded carrots, edamame, avocado and green onion.
½ cup shredded carrots
½ cup shelled edamame
avocado slices
¼ cup sliced green onions
spoon
tongs
Serve
Shake or whisk the dressing to re-emulsify. Drizzle the grain bowls with the desired amount of dressing. Garnish the grain bowls with sesame seeds, and serve warm.
sesame seeds
