Oh, let me tell you about my Roasted Veggie Quinoa Bowl! It’s like a rainbow of flavors in a bowl, bursting with colorful roasted vegetables and fluffy quinoa. Not only is it a feast for the eyes, but it’s also packed with nutrients that make you feel amazing! I love making this dish when I need a quick dinner that’s both comforting and healthy. The combination of roasted zucchini, bell peppers, and cherry tomatoes brings out such sweet, savory goodness, especially when tossed with olive oil and spices. Plus, quinoa is a fantastic source of protein, making this bowl a satisfying meal on its own. Trust me, once you try it, you’ll be wanting to whip it up all the time!
Ingredients for Roasted Veggie Quinoa Bowl
- 1 cup quinoa: Rinse it well under cold water to remove any bitterness before cooking.
- 2 cups vegetable broth: This adds a rich flavor to the quinoa, but feel free to use water if you’re in a pinch!
- 1 zucchini, diced: Cut into bite-sized pieces for even roasting.
- 1 bell pepper, diced: Any color works, but I love the sweetness of red or yellow bell peppers.
- 1 cup cherry tomatoes, halved: These add a juicy burst of flavor—don’t skip them!
- 1 red onion, diced: Adds great depth and sweetness when roasted.
- 2 tablespoons olive oil: This helps to roast the veggies perfectly while adding a lovely richness.
- Salt and pepper to taste: Season generously; it really brings out the flavors of the veggies!
- Fresh parsley, chopped for garnish: A sprinkle on top adds a fresh, vibrant touch!
How to Prepare Roasted Veggie Quinoa Bowl
Preparing this Roasted Veggie Quinoa Bowl is a breeze, and I promise you’ll love how simple it is! The key is to get your veggies perfectly roasted while the quinoa cooks, so let’s get started!
Step-by-Step Instructions
- First, preheat your oven to 400°F (200°C). This step is crucial for getting those veggies nice and crispy!
- Next, rinse the quinoa under cold water in a fine mesh strainer. This helps remove any bitterness, and trust me, it makes a difference!
- In a medium pot, combine the rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil over medium-high heat.
- Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until all the liquid is absorbed. Give it a little fluff with a fork once done!
- While the quinoa is cooking, grab a baking sheet and toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with 2 tablespoons of olive oil, salt, and pepper. Make sure everything’s well-coated!
- Spread the veggies out in a single layer and roast them in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized. You’ll love the aroma that fills your kitchen!
- Once everything is cooked, gently mix the roasted vegetables into the fluffy quinoa. It’s all about that beautiful blend!
- Finally, garnish with chopped fresh parsley for a pop of color and freshness before serving. Enjoy your delicious creation!
Nutritional Information
Here’s the estimated nutritional breakdown for one serving of my Roasted Veggie Quinoa Bowl. Keep in mind that these values can vary slightly based on the specific ingredients you use:
- Calories: 350
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g
- Fiber: 8g
- Sugar: 5g
- Sodium: 200mg
This bowl not only fills you up but also gives you a great dose of healthy nutrients! Enjoy the goodness!
Why You’ll Love This Recipe
- Nutritious and Filling: Packed with protein-rich quinoa and vibrant veggies, this bowl is a wholesome meal that keeps you satisfied.
- Easy to Make: With just a few simple steps, you can whip up a delicious dish that’s perfect for busy weeknights!
- Flavor Explosion: The combination of roasted vegetables brings out natural sweetness, and each bite is bursting with flavor.
- Versatile: Feel free to switch up the veggies based on what you have on hand or your favorite flavors—it’s always a hit!
- Great for Meal Prep: This bowl holds up well in the fridge, making it perfect for meal prepping for the week ahead.
- Vegan and Gluten-Free: A perfect option for anyone following a vegan or gluten-free diet without sacrificing taste!
Tips for Success
To make the most out of your Roasted Veggie Quinoa Bowl, here are some handy tips! First off, don’t skip rinsing your quinoa—this step is essential to remove any bitterness and make it taste amazing. Also, when roasting your veggies, make sure to spread them out in a single layer on the baking sheet. This ensures they roast evenly and get that lovely caramelization. If they’re crowded, they can steam instead, and nobody wants soggy veggies!
Another pro tip? Keep an eye on your veggies as they roast—oven times can vary! You want them tender and slightly charred, so check them a few minutes early. Lastly, feel free to experiment with herbs and spices; a sprinkle of garlic powder or paprika can elevate the flavors even more. Happy cooking!
Variations of Roasted Veggie Quinoa Bowl
The beauty of the Roasted Veggie Quinoa Bowl is its versatility! You can easily customize it based on what you have in your fridge or your taste buds. For instance, try swapping out the zucchini and bell peppers for roasted sweet potatoes and Brussels sprouts for a heartier twist. If you’re a fan of greens, adding kale or spinach towards the end of the roasting time can give an extra nutritional boost!
For seasoning, consider mixing in some smoked paprika or cumin to the veggies before roasting for a warm, smoky flavor. You can also sprinkle some feta or goat cheese on top for a creamy contrast if you’re not strictly vegan. And don’t forget about the toppings—avocado slices, toasted nuts, or a drizzle of tahini or balsamic glaze can elevate your bowl to the next level. The options are truly endless, so have fun with it!
Serving Suggestions
This Roasted Veggie Quinoa Bowl is delicious on its own, but it pairs wonderfully with a few complementary dishes! Consider serving it alongside a light, zesty side salad dressed with lemon vinaigrette to add some freshness. If you’re in the mood for something heartier, a slice of warm, crusty bread or a side of roasted chickpeas can enhance the meal beautifully. For those who love a bit of crunch, try adding some homemade pita chips or a dollop of hummus for dipping. These additions not only make the meal more satisfying but also elevate the flavor experience!
Storage & Reheating Instructions
Storing your Roasted Veggie Quinoa Bowl is super simple! Just let it cool down to room temperature, then transfer any leftovers into an airtight container. It’ll keep well in the fridge for up to 4 days, so you can enjoy it for lunch or dinner throughout the week!
When it comes to reheating, I recommend using the microwave for a quick fix. Just pop it in for about 1-2 minutes, stirring halfway through to ensure even heating. If you prefer the oven, you can reheat it at 350°F (175°C) for about 10-15 minutes. Just cover it with foil to prevent it from drying out. And hey, you can also enjoy it cold straight from the fridge—it’s just as delicious! Happy eating!
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Roasted Veggie Quinoa Bowl: 7 Flavorful Benefits Await
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nutritious and colorful bowl packed with roasted vegetables and quinoa.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Roast vegetables in the oven for 20-25 minutes until tender.
- Fluff the quinoa with a fork and mix in the roasted vegetables.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add your favorite veggies.
- Can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Veggie Quinoa Bowl