Roasted Veggie & Quinoa Bowl
This week’s Fridge Rescue started the way so many of mine do now, with a quick look in the fridge to see what was left.
I had cauliflower, broccoli, cucumber and purple onions to use, and rather than deciding on a recipe and then buying more ingredients, I decided to let those vegetables inspire the meal.
The result was a Roasted Veggie & Quinoa Bowl with chickpeas, warming spices and a fresh yoghurt dressing.
And it was delicious!
Roasted Cauliflower, Broccoli & Chickpeas
I cut the cauliflower and broccoli into small bite-sized pieces and sliced the purple onions.
Then I tossed everything with enough olive oil to coat the vegetables — approximately 3–4 tablespoons.
For the flavour, I added:
-
Fresh crushed garlic
-
Ground cinnamon
-
Ground coriander
-
Ground cumin
-
Sweet paprika
-
Smoked paprika
-
Salt and pepper to taste
I also drained and rinsed a can of organic chickpeas and tossed those through the vegetables.
Chickpeas are such an easy way to add some extra protein to a meal, and they’re particularly good roasted.
The trick is making sure everything has a good coating of olive oil so the vegetables and chickpeas can develop those lovely crispy edges as they roast.
Trying Something New – Tri-Colour Quinoa
And because my Fridge Rescues keep encouraging me to try new things, this week I added another first, organic tri-colour quinoa.
I cooked one cup of quinoa and, once the vegetables and chickpeas were roasted, tossed everything together.
The quinoa added another texture, but it also made the meal go much further.
What started with a few vegetables left in the fridge had suddenly become a really substantial meal, with plenty left for another day.
Fresh Cucumber & Yoghurt Dressing
To serve, I added a generous squeeze of fresh lemon juice and made a simple tzatziki-style yoghurt dressing with lemon and garlic.
The leftover cucumber can be diced and mixed through the dressing or simply scattered over the top with some chopped tomatoes.
For lunch the next day, I changed it up slightly and served the leftover veggie and quinoa bowl with a combination of hummus and the remaining yoghurt dressing.
Yum!
It’s one of those meals that tastes just as good the next day, making it perfect for an easy lunch or another dinner.
💚 Alice’s Fridge Rescue Tip
One of the things I’m really enjoying about this little weekly challenge is how much it’s expanding my cooking range.
Rather than deciding what I want to cook and then buying everything I need, I’m increasingly doing the opposite.
I look at the fresh produce I already have and let that inspire what I cook.
Then I add a few pantry staples, try a new grain or spice, or search for a little inspiration.
And I’m definitely getting more creative along the way. 🥹
Cauliflower and broccoli.
A cucumber and some purple onion.
Chickpeas, quinoa and a few pantry staples.
One completely new meal, and lunch sorted for tomorrow.
Every veggie enjoyed. Nothing wasted. 💚
. 
About Alice
Alice is an OrganicBox customer who loves finding simple ways to use what’s left in her fridge before her next delivery arrives.
We share her Fridge Rescue ideas because they’re exactly that — ideas from a real customer, cooking at home, using what she has and trying not to waste good food.
