This Roasted Veggie Quinoa Bowl is a delightful combination of roasted vegetables, protein-packed quinoa, and flavorful dressing. It’s a wholesome meal that’s easy to prepare and perfect for a satisfying lunch or dinner.
Roasted Veggie Quinoa Bowl
Ingredients
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (bell peppers, zucchini, carrots), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- For the dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes or until they are tender and lightly browned.
- While the vegetables are roasting, cook the quinoa according to package instructions. Once cooked, fluff it with a fork.
- In a small bowl, whisk together the ingredients for the dressing.
- Assemble the bowls by dividing the cooked quinoa among serving bowls, topping it with roasted vegetables, and drizzling the dressing on top.
- Sprinkle with crumbled feta cheese if desired. Serve and enjoy!
Total Time: 35 minutes
Serving Size: 2-3
Nutritional Information (per serving): Calories: 380kcal, Carbohydrates: 45g, Protein: 9g, Fat: 18g, Saturated Fat: 3g, Fiber: 6g