Description
Quinoa and Roasted Vegetable Dinner Bowl is a nourishing, plant-based meal packed with fluffy quinoa and caramelized roasted vegetables.
Ingredients
1 cup uncooked quinoa
2 cups water or vegetable broth
1/4 teaspoon salt
1 zucchini, sliced
1 red bell pepper, chopped
1 cup broccoli florets
1 small red onion, sliced
1 cup cherry tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 avocado, sliced (optional)
2 tablespoons hummus (optional)
Fresh parsley (optional)
Lemon wedges (optional)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Rinse quinoa under cold water. Add quinoa, water, and salt to a saucepan. Bring to a boil, reduce heat, and simmer for 15 minutes. Fluff with a fork.
3. Toss zucchini, bell pepper, broccoli, onion, and tomatoes with olive oil, garlic powder, salt, and pepper.
4. Spread vegetables evenly on baking sheet and roast 20-25 minutes until tender and caramelized.
5. Divide quinoa into bowls and top with roasted vegetables.
6. Add avocado, hummus, parsley, and a squeeze of lemon before serving.
Notes
Store quinoa and vegetables separately up to 4 days.
Add chickpeas or tofu for extra protein.
Stir spinach into warm quinoa to wilt quickly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
