Table of Contents

why make this recipe

This bowl is simple, healthy, and full of flavor. It uses roasted vegetables and quinoa to make a meal that feels fresh and filling. You can change the vegetables or toppings. It works for lunch, dinner, or meal prep.

introduction

This recipe uses quinoa and mixed roasted vegetables. It is easy to make and cooks fast. If you like warm bowls, try a different idea like the maple Dijon chicken roasted sweet potato bowl for another warm bowl option.

how to make Roasted Vegetable Quinoa Bowl

Roast the vegetables until tender. Cook the quinoa until the water is gone and it is fluffy. Mix the roasted vegetables with the quinoa and add salt, pepper, and olive oil. Top with fresh herbs, avocado, or feta if you want.

Ingredients :

1 cup quinoa, 2 cups vegetable broth or water, 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots, broccoli), 2 tablespoons olive oil, Salt and pepper to taste, Optional: fresh herbs (e.g., parsley, cilantro), avocado, or feta cheese for toppings

Directions :

Preheat the oven to 400°F (200°C).
Toss your mixed vegetables with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes or until tender.
Meanwhile, rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth (or water) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
Fluff the quinoa with a fork and combine with the roasted vegetables.
Serve warm, garnished with fresh herbs, avocado, or feta cheese if desired.

how to serve Roasted Vegetable Quinoa Bowl

Serve warm in bowls. Add sliced avocado or a sprinkle of feta. Fresh herbs make it bright. Drizzle a little olive oil or lemon juice if you like.

how to store Roasted Vegetable Quinoa Bowl

Cool to room temperature, then put in an airtight container. Keep in the fridge for 3–4 days. Reheat in the microwave or in a skillet. For longer storage, freeze in portions for up to 2 months.

tips to make Roasted Vegetable Quinoa Bowl

Cut vegetables to similar sizes so they roast evenly.
Spread vegetables in one layer on the sheet for better browning.
Rinse quinoa to remove any bitter coating.
Use vegetable broth instead of water for more flavor.
Taste and adjust salt and pepper after mixing.

variation (if any)

Add chickpeas for extra protein.
Use different grains like brown rice or farro.
Swap vegetables by season: sweet potatoes in fall, asparagus in spring.
Use a dressing like tahini or lemon vinaigrette for a different flavor.

FAQs (minimum three FAQ)

Q: Can I use pre-cooked or frozen vegetables?
A: Yes. Thaw frozen vegetables and roast or warm them. Pre-cooked vegetables work, but watch the time so they do not overcook.

Q: Can I make this gluten-free?
A: Yes. Quinoa is gluten-free, and the rest of the ingredients are naturally gluten-free. Check labels if you add toppings.

Q: How can I add more protein?
A: Add beans, tofu, tempeh, or a sprinkle of cheese. You can also serve with a fried or poached egg on top.

Q: Is quinoa hard to cook?
A: No. Rinse it first, then boil and simmer covered for about 15 minutes until fluffy.

Conclusion

This Roasted Vegetable Quinoa Bowl is easy, healthy, and flexible. For another take on warm bowls with roasted veggies and grains, see this Roasted Vegetable Quinoa Bowls recipe for ideas and serving tips.