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Quinoa and Roasted Veggie Bowl

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A nutritious and vibrant bowl filled with fluffy quinoa, roasted seasonal vegetables, and a zesty dressing — perfect for a healthy lunch or dinner.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Rinse quinoa under cold water. In a pot, combine quinoa and water or broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Place chopped red bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
  4. Roast vegetables in the oven for 20-25 minutes, until tender and slightly caramelized.
  5. In a large bowl, combine cooked quinoa with roasted vegetables. Drizzle with lemon juice and toss gently to combine.
  6. Garnish with fresh parsley if desired and serve warm or chilled.

Notes

  • Swap vegetables based on seasonal availability.
  • For extra protein, add chickpeas or grilled tofu.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: quinoa bowl, roasted vegetables, healthy lunch, vegan bowl, meal prep

Find it online: https://zesticook.com/quinoa-and-roasted-veggie-bowl/