Simple Roasted Vegetable Quinoa Bowl
A wholesome and colorful bowl that brings together my favorite roasted vegetables and fluffy quinoa.
dailyrecipesbook.comWhen life feels busy, I always come back to this simple quinoa bowl. It is one of those meals that feels like a big hug, and it is flexible enough to use whatever veggies you happen to have in your kitchen drawer.
I love making a big batch of this for the week because the flavors actually get better after sitting in the fridge for a day. My biggest tip is to make sure you toss your vegetables in plenty of olive oil and salt before roasting so they get nice and golden.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh lemon juice
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the broccoli, bell pepper, and zucchini on a large sheet pan. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything until well coated.
- 3
Roast the vegetables for about 20 to 25 minutes until they are tender and slightly browned at the edges.
- 4
While the veggies roast, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- 5
Fluff the cooked quinoa with a fork and stir in the roasted vegetables.
- 6
Drizzle the lemon juice over the top and sprinkle with feta cheese before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can serve this warm or cold, making it perfect for a quick lunch on the go. If you want extra protein, feel free to add a handful of chickpeas or grilled chicken.
Made this recipe? Let us know how it went.
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