Roasted Vegetable Quinoa Bowl

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Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl is a vibrant and nutritious dish that brings your taste buds to life. This delightful recipe pairs perfectly roasted seasonal vegetables with fluffy quinoa, making for a hearty meal that’s not just satisfying but also visually stunning. Imagine the aroma of sweet potatoes caramelizing in the oven, the vibrant colors of zucchini and bell peppers mingling in a bowl, and the light sprinkle of feta cheese adding the perfect touch of creamy tang. This dish is worth making not just for its taste but for the emotional satisfaction of nourishing your body with wholesome ingredients.

Why You’ll Love This Recipe

The Roasted Vegetable Quinoa Bowl boasts an array of benefits that cater to a variety of dietary needs. Firstly, it’s incredibly easy to prepare, making it a fantastic option for busy weeknights or meal prepping for the week ahead. The ingredients list is minimal, ensuring it’s family-friendly and accessible, which means even the pickiest eaters at your table can enjoy it. Additionally, this recipe can be made within 30 minutes, allowing you to enjoy a wholesome meal without spending hours in the kitchen.

Ingredients for Roasted Vegetable Quinoa Bowl

To create this gorgeous and nutritional Roasted Vegetable Quinoa Bowl, gather the following ingredients:

• 1 cup quinoa, a nutrient-dense grain
• 2 cups vegetable broth or water for cooking the quinoa
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 medium sweet potato, diced into small cubes
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved for bursts of juiciness
• 2 tablespoons olive oil, a heart-healthy fat
• 1 teaspoon garlic powder for flavor
• 1 teaspoon smoked paprika for warmth
• Salt and pepper to taste for seasoning
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped for garnish
• Lemon wedges to serve, adding brightness

Step-by-Step Directions for Roasted Vegetable Quinoa Bowl

1. Preheat your oven to 425°F (220°C) to ensure a perfect roasting environment.
2. Rinse the quinoa under cold water to remove its natural bitterness, then combine it with vegetable broth in a medium saucepan. Bring to a boil, then cover and simmer for about 15 minutes, or until fluffy.
3. Meanwhile, in a large mixing bowl, combine the sliced zucchini, yellow squash, diced sweet potato, red bell pepper, and halved cherry tomatoes.
4. Drizzle olive oil over the vegetables, season generously with garlic powder, smoked paprika, salt, and pepper. Toss everything together until well-coated.
5. Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking.
6. Once the quinoa is cooked, fluff it with a fork and divide it into bowls, creating a cozy base for your roasted veggies.
7. Top the quinoa with the beautifully roasted vegetables. If desired, sprinkle with crumbled feta cheese and garnish with fresh parsley.
8. Serve immediately with lemon wedges on the side to squeeze over the bowl for a refreshing burst of flavor.

Tips & Tricks

For an extra layer of flavor, consider adding a splash of balsamic glaze over the roasted vegetables before serving. If you’re a fan of more heat, sprinkle some red pepper flakes before roasting. You can also switch up the vegetables based on what’s in season or on sale, making it a flexible recipe that can adapt to your pantry. Lastly, make sure to allow the quinoa to rest after cooking—it helps the grains separate beautifully!

Serving Suggestions & Pairings

This Roasted Vegetable Quinoa Bowl can stand alone as a hearty meal, but it can also be served alongside grilled chicken or fish for added protein. For a lovely presentation, serve the bowls on a colorful plate and sprinkle some extra chopped parsley on top. Pair this dish with a crisp side salad dressed lightly with olive oil and lemon for a refreshing side that complements the warmth of the roasted veggies.

Nutritional Information

While the exact nutritional information can vary based on the specific quantities and brands of ingredients used, a rough estimate for one serving of the Roasted Vegetable Quinoa Bowl includes about 400 calories. It’s full of fiber, antioxidants, and healthy fats, making it a wholesome choice for anyone looking to nourish their body without compromising on taste. Enjoy the benefits of vitamins from the vegetables, healthy carbs from quinoa, and the delightful taste of feta cheese, if added.

Storing Tips & Variations for Roasted Vegetable Quinoa Bowl

The Roasted Vegetable Quinoa Bowl is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply microwave until warm or enjoy it cold as a salad. If you’d like to make this bowl even healthier, try substituting the feta cheese with avocado for creaminess without dairy. You can also switch quinoa for brown rice or farro, depending on your mood and dietary preferences.

Conclusion for Roasted Vegetable Quinoa Bowl

Don’t wait to indulge in the delightful and nourishing Roasted Vegetable Quinoa Bowl! It’s packed with flavor, color, and nutrition, making it the perfect addition to your meal rotation. Whether you’re serving it for a weeknight family dinner or a meal prep option for busy days, this recipe is sure to impress. Grab your favorite vegetables and give this dish a try today!

FAQs

1. Can I use different vegetables?
Absolutely! Feel free to swap in any seasonal vegetables you like, such as broccoli, carrots, or cauliflower.

2. Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe a great choice for those with gluten sensitivities.

3. Can I make this recipe vegan?
Yes, simply omit the feta cheese or replace it with a plant-based cheese alternative.

4. How do I know when the quinoa is done cooking?
Quinoa is ready when it has absorbed all the liquid and the grains have become fluffy with a slightly translucent appearance.

5. Can I freeze this dish?
Yes! You can freeze portions of this Roasted Vegetable Quinoa Bowl in an airtight container for up to 3 months. Just reheat when you’re ready to enjoy!

Roasted Vegetable Quinoa Bowl

Print Recipe

Pin Recipe

A vibrant and nutritious dish featuring perfectly roasted seasonal vegetables and fluffy quinoa, ideal for a hearty meal.

• Author: catherine
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 medium sweet potato, diced into small cubes
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)
• Fresh parsley, chopped for garnish
• Lemon wedges to serve

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, cover, and simmer for about 15 minutes.
3. In a large mixing bowl, combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes.
4. Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss until coated.
5. Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
6. Fluff the quinoa once cooked and divide it into bowls.
7. Top with roasted vegetables, sprinkle with feta cheese, and garnish with parsley.
8. Serve immediately with lemon wedges.

Notes

For an extra layer of flavor, consider adding balsamic glaze before serving. Feel free to swap in any seasonal vegetables you have on hand.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 5mg

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