quinoa bowl recipes
This wholesome quinoa bowl is packed with roasted seasonal vegetables, providing a nutritious and delicious meal that is simple to prepare. Perfect for lunch or dinner, it’s vegan and gluten-free.
Equipment
- 1 baking sheet
- 1 medium pot
- 1 large mixing bowl
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth or water
- 1 medium zucchini chopped
- 1 medium red bell pepper chopped
- 1 medium carrot sliced
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- 1 whole avocado sliced (for topping)
- to taste fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium pot, combine the quinoa and vegetable broth (or water) and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- While the quinoa is cooking, toss the chopped zucchini, bell pepper, carrot, and cherry tomatoes in a large bowl with olive oil, garlic powder, thyme, salt, and pepper.
- Spread the vegetables evenly on the prepared baking sheet.
- Roast the vegetables in the preheated oven for approximately 20-25 minutes or until they are tender and slightly caramelized. Stir halfway through for even cooking.
- Once both the quinoa and roasted vegetables are ready, divide the quinoa among four bowls. Top with the roasted vegetables and add slices of avocado.
- Garnish each bowl with chopped fresh parsley for added flavor and color. Serve warm.
Notes
Feel free to customize the vegetables based on seasonal availability or personal preference.
This quinoa bowl is great for meal prep; you can store individual portions in the fridge for up to 4 days.
Add a protein source like chickpeas or grilled chicken for additional nutrition, if desired.