Description
This vibrant quinoa and roasted veggie bowl combines protein-rich quinoa with a colorful medley of seasonal roasted vegetables. Each bite is bursting with flavor, enhanced by a drizzle of zesty lemon juice. Perfect for meal prep or a quick weeknight dinner, this dish proves that nutritious can be delicious!
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 cup bell peppers (mixed colors, diced)
- 1 cup zucchini (sliced thinly)
- 1 medium red onion (diced)
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss them in olive oil, salt, and pepper.
- Spread the veggies on the prepared baking sheet and roast for 25-30 minutes until golden brown and tender.
- While the veggies roast, combine quinoa and water or broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until all liquid is absorbed.
- Fluff the cooked quinoa with a fork and combine it with the roasted veggies in a large mixing bowl.
- Drizzle lemon juice over the mixture, toss gently, serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg