Description
Roasted Veggie Quinoa Bowl is a colorful and nutritious dish that brings together fluffy quinoa and an array of roasted vegetables. This wholesome meal is perfect for any occasion, whether you’re hosting a gathering or enjoying a quick weeknight dinner. It’s customizable with your favorite seasonal veggies and spices, making it both versatile and exciting for your taste buds.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 cup bell peppers (mixed colors, chopped)
- 1 medium zucchini (sliced into half-moons)
- ½ red onion (chopped)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a saucepan, combine quinoa and 2 cups water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until liquid is absorbed.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper in a large bowl.
- Spread seasoned veggies on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender and slightly caramelized.
- Fluff cooked quinoa with a fork and mix in the roasted vegetables. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg