bhella
Culinary Explorer
Hey everyone,
I wanted to share one of my favorite veggie-packed recipes that's perfect for lunch or dinner: Roasted Vegetable Quinoa Bowl. It's super healthy, easy to make, and full of flavor. Plus, it’s great for meal prepping!
Ingredients:
Happy cooking!
I wanted to share one of my favorite veggie-packed recipes that's perfect for lunch or dinner: Roasted Vegetable Quinoa Bowl. It's super healthy, easy to make, and full of flavor. Plus, it’s great for meal prepping!
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 avocado, sliced
- A handful of fresh spinach
- Optional toppings: crumbled feta cheese, a squeeze of lemon juice, tahini drizzle
- Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium pot, bring the quinoa and water (or vegetable broth) to a boil.
- Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- Fluff with a fork and set aside.
- Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the chopped bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper.
- Spread the vegetables in an even layer.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Assemble the Bowl:
- Divide the quinoa into serving bowls.
- Top each bowl with the roasted vegetables, fresh spinach, and avocado slices.
- If you like, add some crumbled feta cheese, a squeeze of lemon juice, or a drizzle of tahini for extra flavor.
Happy cooking!