Looking for a vibrant and nourishing meal that’s as easy to make as it is delicious? Say hello to the Roasted Veggie Quinoa Bowl! Packed with colorful vegetables and protein-rich quinoa, this dish is not only a feast for the eyes but also a powerhouse of flavor and nutrition. Perfect for busy weeknights or meal prep, this recipe will have you savoring every bite while feeling good about what you eat. Ready to transform your dinner routine? Let’s dive into this wholesome recipe that will leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (bell peppers, carrots, zucchini)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to caramelize the vegetables, enhancing their flavor.
- Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness. Drain well.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth for added flavor. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the mixed vegetables. Chop 2 cups of your choice of vegetables (bell peppers, carrots, zucchini) into bite-sized pieces. Aim for uniform sizes to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste. Ensure the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This will help with cleanup and prevent sticking.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through the cooking time for even roasting.
- Once the quinoa and vegetables are ready, assemble the bowls. Start with a base of quinoa, then top with the roasted vegetables.
- If desired, garnish with fresh herbs such as parsley or cilantro for added flavor and a pop of color.
- Serve warm and enjoy your nutritious and delicious Roasted Veggie Quinoa Bowl!
Tips
- Perfectly Cooked Quinoa: Always rinse your quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter. This simple step makes a huge difference in flavor!
- Choose Your Veggies: Feel free to mix and match vegetables based on what you have on hand or your personal preferences. Sweet potatoes, broccoli, or cherry tomatoes are great additions!
- Get Creative with Seasoning: While garlic powder is a fantastic base, don’t hesitate to add other spices like paprika, cumin, or Italian herbs to elevate the flavor profile of your roasted veggies.
- Don’t Rush the Roasting: For the best caramelization, ensure your vegetables are in a single layer on the baking sheet. This allows them to roast evenly and develop that delicious, slightly crispy texture.
- Garnish for Flavor: Fresh herbs can brighten up your bowl. Consider adding a squeeze of lemon juice or a sprinkle of feta cheese for an extra layer of flavor!
- Meal Prep Friendly: This recipe is perfect for meal prep! Make a double batch and store leftovers in airtight containers in the fridge for quick lunches or dinners throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
