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–+ servings

Roasted Vegetable Quinoa Bowl

A Wholesome and Hearty Meatless Meal combining colorful roasted vegetables with fluffy quinoa.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 medium zucchini sliced
  • 1 medium red bell pepper chopped
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 1.5 cups cauliflower florets roasted until tender
  • 2 tablespoons olive oil for roasting veggies
  • 0.5 teaspoon garlic powder adds flavor depth
  • 0.5 teaspoon smoked paprika for a smoky touch
  • to taste salt
  • to taste pepper
  • 1 cup dry quinoa the base of the bowl
  • 2 cups water or vegetable broth for cooking quinoa
  • pinch salt enhances flavor in quinoa
  • 3 tablespoons olive oil for dressing
  • 1.5 tablespoons lemon juice adds brightness
  • 1 teaspoon Dijon mustard for tanginess
  • 1 teaspoon maple syrup or honey balances acidity
  • 1 clove garlic minced, for extra flavor
  • 1 tablespoon chopped fresh parsley or dill fresh herbs elevate taste
  • to taste sliced avocado creamy addition on top
  • to taste toasted pumpkin seeds or pine nuts add crunch
  • to taste crumbled feta omit for vegan
  • to taste fresh herbs for garnish enhances presentation

Method
 

  1. Rinse quinoa in a mesh strainer under cold water to remove its natural coating called saponin. Combine the rinsed quinoa with water or vegetable broth in a saucepan along with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes. Remove from heat and let rest covered before fluffing with a fork.
  2. Preheat your oven to 425°F (220°C). Toss chopped vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated. Spread on a baking sheet and roast for about 25–30 minutes, flipping halfway through until golden brown and tender.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, and herbs until combined. Adjust seasoning with salt and pepper as needed.
  4. Divide cooked quinoa among four serving bowls. Top each bowl with roasted vegetables and drizzle with dressing.
  5. Add toppings like sliced avocado, toasted pumpkin seeds or pine nuts, and crumbled feta if using. Serve warm or allow to cool slightly before enjoying.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 6gSugar: 5g

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