Dinner for 6

Roasted Winter Quinoa Bowl

Name: Roasted Winter Quinoa Bowl
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large yukon gold potatoes; 12 oz green beans; 3 large garlic cloves; 1 tbsp extra-virgin olive oil; fine sea salt and freshly ground black pepper (optional); 1 cup uncooked quinoa; 1 cup stemmed and finely chopped kale (optional); 3 green onions (optional); 1/4 cup toasted pepita seeds; 1 large ripe avocado; 1/4 cup red wine vinegar; 1/4 cup extra-virgin olive oil; 2 tsp dijon mustard; 1/4 tsp fine sea salt; freshly ground pepper (optional); 1 tbsp pure maple syrup (optional)

Roasted potatoes, green beans, quinoa, kale, and avocado combine with a sharp mustard dressing for a warm grain bowl.

Typical price

$6.03for 4 servings

$1.51 per serving$6.03 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

45 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Family Side dishes Lunches Dinners Sheet pan Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Potatoes$0.99/lb typical	1.1 lb	$1.08Typical price
Green beans$2.49/lb typical	0.75 lb	$1.87Typical price
Garlic$0.75 each typical	3	$2.25Typical price
Quinoa, couscous, barley$0.20/oz typical	6 oz	$1.20Typical price
Kale$2.49 each typical	a little	$0.31Typical price
Green onions$1.19 each typical	0.25	$0.25Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Avocados$1.29 each typical	1	$1.29Typical price
Total for the servings shown		$9.04

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsWine, beer and spiritsMustard, mayo, ketchupSalt and pepperHoney or maple syrup

Not included in the cost.

Ingredients

2 large yukon gold potatoes
12 oz green beans
3 large garlic cloves
1 tbsp extra-virgin olive oil
fine sea salt and freshly ground black pepper (optional)
1 cup uncooked quinoa
1 cup stemmed and finely chopped kale (optional)
3 green onions (optional)
1/4 cup toasted pepita seeds
1 large ripe avocado
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tsp dijon mustard
1/4 tsp fine sea salt
freshly ground pepper (optional)
1 tbsp pure maple syrup (optional)

Steps

Heat the oven to 425 F and line a large sheet pan with the potatoes, green beans, garlic, oil, salt, and pepper.
Roast the vegetables for 25 minutes, stirring once halfway through.
Rinse the quinoa, combine it with 2 cups water in a medium saucepan, and simmer covered for 15 minutes.
Whisk the vinegar, olive oil, mustard, salt, pepper, and maple syrup into a dressing.
Fluff the quinoa, then fold in the kale and green onions while it is hot.
Combine the quinoa, roasted vegetables, pepitas, and avocado in a large bowl, then toss with the dressing.