Quinoa Vegetable Bowl
This Quinoa Vegetable Bowl is a vibrant and nutritious meal featuring fluffy quinoa and roasted vegetables drizzled with a tangy dressing. It's easy to make and customizable with your favorite toppings and protein additions, making it perfect for a healthy and satisfying meal any time of day.
Equipment
- fine mesh sieve
- Medium saucepan
- Large bowl
- Baking Sheet
- Parchment paper
- Small bowl
- Whisk
- Fork
- Measuring cups and spoons
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- ½ teaspoon salt
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ teaspoon smoked paprika optional
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Fresh herbs parsley, cilantro, or dill
- Avocado slices
- Toasted nuts or seeds pumpkin seeds, sunflower seeds, or almonds
- Feta cheese optional
Instructions
- Rinse the quinoa in a fine-mesh sieve under cold water for 1-2 minutes.
- In a medium saucepan, combine rinsed quinoa, vegetable broth, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Preheat oven to 400°F (200°C).
- In a large bowl, toss bell pepper, zucchini, red onion, broccoli, and cherry tomatoes with olive oil, salt, pepper, garlic powder (if using), and smoked paprika (if using).
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, salt, pepper, and red pepper flakes (if using).
- Taste and adjust seasonings as needed.
- In a bowl, layer cooked quinoa, roasted vegetables, and drizzle with dressing.
- Top with fresh herbs, avocado slices, toasted nuts or seeds, or feta cheese (if using).
- Serve immediately or chill for later.
Notes
Rinse quinoa thoroughly to remove bitterness. Don't overcrowd the roasting pan for best results. Customize the dressing with different flavors like herbs, tahini, or spices. Store cooked quinoa and roasted vegetables separately in the refrigerator for up to 3-4 days. Add protein like grilled chicken, chickpeas, or tofu for a more substantial meal. Consider Mediterranean, Mexican, or Asian-inspired variations.