Roasted Vegetable Quinoa Bowl

$- Quinoa and Vegetables For this dish, I use 1 cup of quinoa. Quinoa is a great grain choice. It adds protein and fiber. I also pick fresh vegetables. I use 1 medium zucchini, 1 bell pepper, 1 cup of cherry tomatoes, and 1 medium red onion. These veggies give color and taste. I also add 2 cups of fresh spinach for extra greens. - Olive Oil and Spices I use 3 tablespoons of olive oil. This helps the veggies roast nicely. I season with 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. These spices add great flavor. I also add salt and pepper to taste. - Optional Toppings and Garnishes To make it special, I often add 1/4 cup of crumbled feta cheese on top. It adds a nice creamy touch. I also like to sprinkle fresh parsley for a pop of color. You can skip the cheese for a vegan option. This mix of fresh quinoa and roasted veggies makes a tasty and healthy meal. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step is key for getting the vegetables nice and crispy. While the oven heats, you can prepare the other ingredients. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this mix to a boil. Once boiling, lower the heat and cover the pan. Let it cook for about 15 minutes until the liquid is gone. Fluff the quinoa with a fork and set it aside. This fluffy base adds great texture to your bowl. Grab a large baking sheet. Toss the diced zucchini, bell pepper, cherry tomatoes, and chopped red onion with 3 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the veggies out evenly. Roast them in the preheated oven for 20-25 minutes. You want them tender and slightly charred for the best flavor. In a large bowl, mix the cooked quinoa with the roasted vegetables and 2 cups of fresh spinach. Toss everything gently. The heat from the roasted veggies will wilt the spinach just right. To serve, divide the quinoa and vegetable mix into bowls. If you like, sprinkle crumbled feta cheese on top. Fresh parsley adds a nice touch as a garnish. For extra flavor, drizzle a little olive oil or a squeeze of lemon juice over each bowl. Enjoy your colorful and healthy meal! To make the best roasted vegetables, cut them evenly. This helps them cook at the same time. I like to choose colorful veggies. Zucchini, bell peppers, and red onions add great taste and look beautiful on the plate. Coat them well with olive oil and spices. This adds flavor and helps them caramelize. Don’t overcrowd the pan; give them space to roast. This way, they get a nice char and do not steam. For fluffy quinoa, rinse it well before cooking. This removes bitter saponins that can affect the taste. Use vegetable broth for more flavor instead of water. Bring the broth to a boil, then lower the heat and cover. Cooking it for about 15 minutes works best. Let it sit for five minutes after cooking. This step lets the quinoa absorb steam and become fluffy. I love to serve this bowl warm. It’s filling and healthy! You can add a drizzle of olive oil or fresh lemon juice for extra zest. Feta cheese is a nice touch, but it’s optional. Fresh parsley adds brightness and color. You can serve this dish with crusty bread or a simple side salad for a complete meal. Pro Tips Use Different Vegetables: Feel free to swap in your favorite seasonal vegetables for roasting. Carrots, sweet potatoes, or Brussels sprouts work beautifully! Rinse Quinoa Properly: Always rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter. Customize the Seasoning: Adjust the spices and herbs to your liking! Adding cumin or Italian seasoning can give a new twist to the flavor profile. Make it a Meal Prep: This quinoa bowl holds up well in the fridge, making it a great option for meal prep. Just reheat and enjoy throughout the week! {{image_2}} You can easily add protein to your quinoa bowl. Chickpeas work great. They add texture and flavor. You can also use black beans for a hearty touch. Cooked chicken or shrimp are excellent too. Tofu is a good choice for a plant-based option. Just make sure to season it well before adding. Feel free to switch up the veggies based on the season. In summer, try using fresh corn or eggplant. In fall, sweet potatoes or butternut squash shine. During winter, root veggies like carrots and parsnips are perfect. Just remember to adjust your roasting time for different veggies. This bowl is already vegan if you skip the feta cheese. Use vegetable broth to keep it gluten-free. Check labels if you buy pre-made broth to ensure it's safe. If you want a creamy touch, blend soaked cashews with lemon juice and water for a great sauce. You can keep your roasted vegetable quinoa bowl in the fridge. Store it in an airtight container. It lasts for about three to four days. Just make sure it cools down before you seal it. This helps keep the veggies fresh and tasty. If you want to save some for later, freezing is a good option. Pack the quinoa bowl in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight. This keeps the flavors intact. To reheat, you can use the microwave or the stove. If using a microwave, heat for about two to three minutes. Stir halfway through to warm it evenly. If using the stove, add a splash of water and heat over low heat. This helps keep the quinoa moist and delicious. Enjoy your meal warm! I recommend using regular or tri-color quinoa for this dish. Both types are tasty and cook well. Regular quinoa has a mild flavor, while tri-color adds a lovely visual touch. Both types have protein and fiber, which make your meal filling. Yes, you can swap vegetables based on your taste. Try carrots, broccoli, or sweet potatoes. The key is to use vegetables that roast well. They should be cut into similar sizes for even cooking. Feel free to get creative with what you have on hand! Cooking quinoa takes about 15 minutes. Start by rinsing it to remove any bitter taste. Then, cook it in vegetable broth or water. Once the liquid absorbs, fluff it with a fork. This helps to make it light and fluffy. Yes, this recipe is vegan! It uses vegetables, quinoa, and olive oil. If you leave out the feta cheese, it stays completely plant-based. This meal is healthy and perfect for anyone looking for vegan options. This post covered how to make a tasty quinoa dish. We talked about main ingredients, cooking steps, and helpful tips. You can also add protein and swap in seasonal veggies. Don’t forget to store leftovers properly and reheat them well. Incorporating these ideas will make cooking fun and easy. Enjoy the meal with your favorite toppings! Stay creative and keep exploring new flavor combinations. You have the tools to make this dish your own.$

Roasted Vegetable Quinoa Bowl

A nutritious and colorful bowl featuring quinoa and roasted vegetables, perfect for a healthy meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 350 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 medium zucchini, diced
1 medium bell pepper (any color), diced
1 cup cherry tomatoes, halved
1 medium red onion, chopped
2 cups fresh spinach
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste salt and pepper
0.25 cup feta cheese, crumbled (optional)
for garnish fresh parsley

Instructions

Preheat the oven to 425°F (220°C).
In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
On a large baking sheet, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the vegetables in an even layer and roast in the preheated oven for 20-25 minutes, or until tender and lightly charred.
In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh spinach. Toss gently to combine. The heat from the vegetables will slightly wilt the spinach.
Divide the quinoa and vegetable mixture into bowls. Top with crumbled feta cheese if desired and garnish with fresh parsley.

Notes

Drizzle a little extra olive oil or a squeeze of lemon juice over each bowl before serving for added flavor.

Keyword bowl, healthy, quinoa, vegetables