roasted_vegetable_quinoa_bowl

Roasted Vegetable Quinoa Bowl Recipe

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Quinoa is a nutritious and satisfying meal packed with flavor. When combined with roasted veggies, it makes a delicious and healthy meal, so check out my roasted vegetable quinoa bowl recipe.

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Featuring a variety of seasonal vegetables roasted to perfection and served over fluffy quinoa, it’s a great option for lunch or dinner.

The recipe is simple and allows for customization based on your favorite vegetables or what you have on hand. It’s perfect for meal prep and can be enjoyed warm or cold.

Overview of the Roasted Vegetable Quinoa Bowl

This vibrant dish is a delightful combination of fluffy quinoa and an assortment of roasted vegetables. The colorful bell peppers, zucchini, and carrots not only add visual appeal but also contribute a variety of flavors and nutrients.

Perfect for lunch or dinner, this bowl is versatile and can be tailored to include your favorite seasonal vegetables. Whether enjoyed warm or cold, it makes for a satisfying meal that is both healthy and filling.

Ingredients and Their Benefits

The key components of this dish include quinoa and a selection of fresh vegetables. Quinoa is a fantastic source of protein and fiber, making it an excellent base for any meal.

Bell peppers are rich in vitamins A and C, while zucchini and carrots provide essential nutrients and antioxidants. The addition of fresh parsley not only enhances the flavor but also adds a burst of freshness to the bowl.

Preparation Steps

To create this delicious bowl, start by preheating your oven and cooking the quinoa. Rinsing the quinoa before cooking helps remove any bitterness, ensuring a pleasant taste.

Next, prepare the vegetables by tossing them in olive oil and seasonings. Roasting them brings out their natural sweetness and creates a wonderful caramelization that elevates the dish.

Roasting the Vegetables

Roasting is a simple yet effective cooking method that enhances the flavors of the vegetables. Spread them out on a baking sheet to ensure even cooking and a nice char.

Keep an eye on them as they roast, stirring halfway through to promote even browning. The result is tender, flavorful vegetables that pair perfectly with the quinoa.

Assembling the Bowl

Once the quinoa and vegetables are cooked, it’s time to assemble your bowl. Start with a generous portion of quinoa and top it with the roasted vegetables.

Garnish with fresh parsley for a pop of color and serve with lemon wedges on the side. The lemon adds a zesty touch that brightens the entire dish.

Serving Suggestions and Variations

This quinoa bowl is not only delicious but also highly customizable. Feel free to swap in other vegetables like sweet potatoes, broccoli, or asparagus based on your preferences or what you have available.

For added protein, consider topping the bowl with chickpeas or grilled chicken. This dish is perfect for meal prep, as it stores well and can be enjoyed throughout the week.

Healthy Roasted Vegetable Quinoa Bowl

This bowl combines roasted bell peppers, zucchini, and carrots with quinoa, creating a colorful and wholesome dish. The recipe takes about 45 minutes from start to finish and serves 4 people.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish
  • Crumbled feta for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  3. Prepare the Vegetables: On a baking sheet, toss the diced bell peppers, zucchini, and carrots with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
  4. Roast the Vegetables: Spread the vegetables in a single layer on the baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
  5. Assemble the Bowl: In serving bowls, layer the cooked quinoa and top with the roasted vegetables. Garnish with fresh parsley or cilantro, feta cheese crumbles and serve with lemon wedges if desired.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 10g
  • Protein: 12g
  • Carbohydrates: 55g

This recipe is part of my 33 Simple Flat Belly Lunch Ideas for a Healthier You. Just click that link to see all the amazing options!

Jeff Campbell
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