Description
Warm up with a Roasted Veggie Grain Bowl, packed with crispy vegetables and hearty quinoa, drizzled in a zesty lemon dressing. This vibrant dish is not only easy to prepare but also customizable based on seasonal produce or pantry staples. Perfect for meal prep, it?s a colorful celebration that promises to impress at any gathering.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 small red onion, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey or maple syrup
Instructions
- Preheat your oven to 425?F (220?C).
- In a medium saucepan, combine quinoa with two cups of water; bring to a boil and simmer for about 15 minutes until fluffy.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- Spread the veggies on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Toss well before roasting for 20-25 minutes until tender and caramelized.
- In a small bowl, whisk together lemon juice and honey or maple syrup to create the dressing. Adjust sweetness as needed.
- Once veggies are roasted, combine them with cooked quinoa in a large bowl, drizzle with dressing, mix gently, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg