Description
Quinoa and roasted veggie bowls are a vibrant, nutritious lunch option that combines nutty quinoa with an array of colorful roasted vegetables. This dish is not only visually appealing but also packed with flavor, making it perfect for meal prep. Enjoy it hot or cold for a convenient, healthy meal that fuels your busy day.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup bell peppers (mixed colors), chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped bell peppers, zucchini, cherry tomatoes, and red onion in a large bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes until tender and slightly charred.
- Rinse quinoa under cold water. Combine with water or vegetable broth in a saucepan over medium heat. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until fluffy.
- Assemble by placing cooked quinoa in bowls or lunch containers and topping with roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 420
- Sugar: 6g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg