Description
Quinoa and roasted veggie bowl is a nutritious and colorful meal that perfectly balances flavor and health.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, chopped
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables for 25-30 minutes until tender and caramelized, stirring halfway through.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
- Fluff quinoa with a fork and transfer it to a large serving bowl. Top with roasted veggies and drizzle with lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added protein, consider incorporating chickpeas or black beans. Feel free to swap out vegetables based on seasonal availability or personal preference. Store leftovers in an airtight container in the fridge for up to five days.