Quinoa and Roasted Vegetable Bowl
A healthy, colorful meal that’s as satisfying as it is simple, packed with nutrient-rich quinoa, caramelized roasted veggies, and a zesty dressing.
Ingredients
- 1 cup quinoa uncooked
- 2 cups mixed vegetables e.g., zucchini, bell peppers, cherry tomatoes, red onion, broccoli
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: avocado slices feta cheese, lemon wedges, fresh herbs (parsley or cilantro)
Instructions
- Preheat your oven to 425°F (220°C). Toss chopped veggies with the seasoned oil until fully coated, then spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly charred.
- While the veggies roast, cook the quinoa. Add rinsed quinoa and 2 cups of water (or broth) to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Assemble your bowls! Start with a base of fluffy quinoa, pile on the roasted veggies, and add your favorite toppings. Drizzle with extra olive oil, lemon juice, or a dollop of yogurt for creaminess.