Description
This Roasted Veggie Quinoa Bowl is a vibrant, nutritious meal packed with roasted colorful vegetables, fluffy quinoa cooked in vegetable broth, and a blend of aromatic spices. Perfect as a wholesome lunch or dinner, it’s easy to make, delicious, and customizable with toppings like feta cheese or avocado slices.
Ingredients
Scale
Quinoa
- 1 cup quinoa
- 2 cups vegetable broth (or water)
Vegetables
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 carrot, peeled and sliced
- 1 small red onion, diced
Seasoning & Garnish
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh parsley, chopped (for garnish)
- Optional: Crumbled feta cheese or avocado slices for topping
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced red and yellow bell peppers, zucchini, carrot slices, and red onion with 2 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper until everything is evenly coated. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper or a silicone mat. Roast in the oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.
- Assemble the Bowl: Divide the cooked quinoa into serving bowls. Top with the roasted vegetables and garnish generously with fresh chopped parsley. Add optional toppings like crumbled feta cheese or avocado slices if desired. Serve warm or at room temperature for a satisfying, healthy meal.
Notes
- Rinsing quinoa is important to remove its natural coating which can taste bitter.
- You can substitute any veggies you prefer or have on hand—sweet potatoes, cherry tomatoes, or broccoli work well.
- For a vegan option, omit feta cheese and use avocado or nuts for creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- To enhance flavor, consider adding a squeeze of fresh lemon juice or a drizzle of tahini before serving.
