Description
This Quinoa Roasted Veggie Bowl is a vibrant and wholesome meal packed with colorful roasted vegetables and fluffy quinoa. It’s an easy-to-make, adaptable dish perfect for a healthy lunch or a quick, satisfying dinner.
Ingredients
Scale
- 1 cup Quinoa (rinsed well to remove bitterness)
- 2 cups Vegetable broth (for extra depth)
- 1 tablespoon Olive oil (adds richness)
- 2 cups Bell peppers (mix of colors recommended)
- 1 medium Zucchini (tender texture after roasting)
- 1 medium Red onion (adds sweetness and color)
- 1 cup Cherry tomatoes (burst with juiciness)
- 4 cloves Garlic cloves (roast whole for mellow flavor)
- 1/4 cup Fresh parsley or cilantro (brightens the bowl)
- 1/2 cup Feta cheese (crumbled on top)
- 1 tablespoon Lemon juice (adds brightness)
- 1/4 cup Toasted nuts or seeds (for added crunch)
Instructions
- Rinse quinoa under cold water until liquid runs clear to remove bitterness.
- In a medium saucepan, combine rinsed quinoa with vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss bell peppers, zucchini, red onion, cherry tomatoes, and whole garlic cloves with olive oil, salt, and pepper.
- Spread the seasoned vegetables on a parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes, flipping once halfway through, until vegetables are tender and lightly caramelized.
- Fluff the cooked quinoa with a fork.
- Divide the quinoa into bowls.
- Top the quinoa with the roasted vegetables.
- Garnish with crumbled feta cheese, fresh herbs (parsley or cilantro), toasted nuts or seeds, and a squeeze of lemon juice.
Notes
- Optional: Drizzle with tahini or hot sauce for extra zing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg