Teresa's Recipes
Quinoa and Roasted Veggie Bowl
Experience a burst of vibrant flavors and textures with this Quinoa and Roasted Veggie Bowl. Packed with protein-rich quinoa, perfectly roasted seasonal vegetables, and a zesty lemon-herb dressing, this bowl is not only visually appealing but also incredibly nourishing. Ideal for lunch, dinner, or as a meal prep option, this dish is a celebration of wholesome ingredients that come together to create a satisfying and colorful meal. The origins of quinoa date back to the ancient Inca civilization, who revered it as a sacred crop, and today, it remains a staple in healthy diets around the world.
Ingredients
- 1 cup, rinsed Quinoa
- 2 cups Water
- 4 cups, chopped (e.g., bell peppers, zucchini, carrots, and cherry tomatoes) Assorted vegetables
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup, chopped (e.g., parsley, cilantro, or basil) Fresh herbs
- 1, juiced Lemon
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 280
- Fat: 12g
- Carbs: 38g
- Protein: 8g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine rinsed quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy.
- While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, toss the chopped vegetables with olive oil, salt, and black pepper until evenly coated.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
- Once the quinoa is done, fluff it with a fork and transfer it to a large serving bowl. Add the roasted vegetables on top.
- Drizzle with fresh lemon juice and sprinkle with chopped herbs. Toss everything together gently to combine, ensuring the quinoa is well mixed with the veggies.
- Serve warm, garnished with additional herbs and lemon wedges if desired.
Tips
- Feel free to customize the vegetables based on the season or your personal preference. Broccoli, sweet potatoes, or asparagus also work great!
- For added flavor, consider adding a splash of balsamic vinegar or a sprinkle of feta cheese on top before serving.
- This bowl keeps well in the fridge for up to 4 days, making it a perfect option for meal prep.