why make this recipe
Roasted Vegetable Quinoa Bowl is a nutritious and delicious meal that is easy to prepare. This dish is perfect for anyone looking to eat healthier without sacrificing flavor. The combination of quinoa and roasted vegetables offers a satisfying mix of protein, fiber, and vitamins. Plus, it’s a great way to use up any leftover vegetables you may have at home.
how to make Roasted Vegetable Quinoa Bowl
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh herbs (e.g., parsley, basil) for garnish
Directions:
- Preheat the oven to 425°F (220°C).
- Rinse quinoa under cold water and place it in a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- While the quinoa is cooking, chop the vegetables and spread them on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and onion powder.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- In a bowl, combine the cooked quinoa and roasted vegetables.
- Garnish with fresh herbs and serve warm.
how to serve Roasted Vegetable Quinoa Bowl
Serve the Roasted Vegetable Quinoa Bowl warm, either on its own or as a side dish. It can be enjoyed for lunch or dinner. You can add a squeeze of lemon juice or a dollop of hummus for extra flavor.
how to store Roasted Vegetable Quinoa Bowl
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, warm it in the microwave or on the stovetop with a splash of vegetable broth to add moisture.
tips to make Roasted Vegetable Quinoa Bowl
- Feel free to change the vegetables based on what’s in season or what you have in your fridge.
- For added crunch, throw some nuts or seeds on top before serving.
- If you like spice, add some red pepper flakes or hot sauce.
variation
You can switch out quinoa for brown rice or farro if you want to try something different. Adding cooked beans or chickpeas can also boost the protein content.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the quinoa and roast the vegetables in advance. Store them separately in the fridge, and combine them when you’re ready to serve.
Can I add cheese to this dish?
Absolutely! Adding feta cheese or goat cheese on top can enhance the flavor and creaminess.
Is this recipe vegan?
Yes, the Roasted Vegetable Quinoa Bowl is completely vegan as all ingredients are plant-based.
Roasted Vegetable Quinoa Bowl
A nutritious and delicious meal featuring quinoa and roasted vegetables, perfect for healthy eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chopped fresh herbs (e.g., parsley, basil) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse quinoa under cold water and place it in a pot with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- Chop the vegetables and spread them on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder, and onion powder.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- Combine the cooked quinoa and roasted vegetables in a bowl.
- Garnish with fresh herbs and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of vegetable broth for moisture.