Description
Quinoa and roasted veggie bowls are a delightful blend of nutrition and flavor. This vibrant dish features protein-packed quinoa and a colorful medley of roasted vegetables, making it perfect for meal prep or a cozy dinner with friends. Easy to customize, you can swap out veggies and spices to suit your taste. In just 30 minutes, you'll have a nourishing bowl that fuels your body and pleases your palate.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop mixed vegetables into bite-sized pieces, toss in olive oil, salt, and pepper.
- Spread veggies on the baking sheet and roast for 20-25 minutes until tender.
- Rinse quinoa under cold water; combine with water in a saucepan. Bring to a boil, then simmer covered until water is absorbed (about 15 minutes). Fluff with a fork.
- Assemble by placing quinoa in a bowl, topping with roasted veggies, and garnishing with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to swap out vegetables based on availability or seasonality. Add spices such as cumin or smoked paprika for extra flavor or toss in chickpeas for added protein.