Description
Quinoa and Roasted Veggie Bowls are a vibrant, nutritious meal that transforms your lunch routine. This delightful dish features fluffy quinoa paired with colorful roasted vegetables, enhanced by a zesty lemon dressing. Perfectly balanced and customizable, these bowls not only satisfy hunger but also energize you throughout the day. Enjoy them warm or cold for a refreshing option that?s ideal for meal prep or busy weekdays.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup bell peppers, chopped (mixed colors)
- 1 cup zucchini, sliced
- 1 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Chop bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Toss in a bowl with olive oil, salt, and pepper.
- Spread the veggies on the prepared baking sheet and roast for 20-25 minutes until golden brown.
- While the veggies roast, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth or water; bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes until fluffy.
- Combine roasted veggies and cooked quinoa in a large bowl. Squeeze fresh lemon juice over the mixture before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg