Roasted Vegetable Quinoa Bowl
This bowl is simple, healthy, and full of flavor. It uses roasted vegetables and quinoa to create a fresh and filling meal, perfect for lunch or dinner.
Ingredients
For the Quinoa and Vegetables
- 1 cup quinoa Rinse before cooking
- 2 cups vegetable broth or water Use broth for added flavor
- 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Cut into similar sizes for even roasting
- 2 tablespoons olive oil For tossing the vegetables
- Salt and pepper to taste
For Toppings (Optional)
- fresh herbs (e.g., parsley, cilantro) Garnish for flavor
- avocado Sliced or cubed for topping
- feta cheese Use as a sprinkle on top
Instructions
Preparation
- 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 the 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.
Combining
- Fluff the quinoa with a fork and combine with the roasted vegetables.
Serving
- Serve warm in bowls, garnished with fresh herbs, avocado, or feta cheese if desired.
Notes
Cool to room temperature before storing. Store in an airtight container in the fridge for 3–4 days. Reheat in the microwave or skillet. For longer storage, freeze in portions for up to 2 months.