Description
Savor the vibrant flavors of this Quinoa and Roasted Veggie Bowl, where fluffy quinoa meets a colorful medley of caramelized vegetables. This nutritious dish is perfect for busy weeknight dinners or leisurely brunches, and it’s easily customizable with your favorite seasonal produce. With its delightful textures and zesty lemon drizzle, this bowl is sure to satisfy both your taste buds and hunger.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 cups assorted vegetables (bell peppers, zucchini, carrots, red onion)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop assorted vegetables into bite-sized pieces and toss them in a bowl with olive oil, salt, and pepper.
- Spread the seasoned veggies on the prepared baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
- While the veggies roast, rinse quinoa under cold water. In a saucepan, bring water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Fluff the cooked quinoa with a fork before adding roasted veggies on top. Drizzle with fresh lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420
- Sugar: 5g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg