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Roasted Vegetable Quinoa Bowl

Roasted Vegetable Quinoa Bowl for Vibrant, Healthy Meals

Enjoy a Roasted Vegetable Quinoa Bowl featuring seasonal produce, fluffy quinoa, and a zesty dressing for vibrant, healthy meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 cup Zucchini Add moisture and sweetness; substitute with summer squash if needed.
  • 1 medium Red Bell Pepper Offers sweetness and crunch; green bell peppers work well as an alternative.
  • 1 medium Red Onion Provides a slightly sharp flavor; yellow onion can provide a different taste.
  • 1 cup Cherry Tomatoes Contributes sweetness and juiciness; regular diced tomatoes can also be used.
  • 2 cups Cauliflower Florets Adds bulk and nutty flavor; broccoli florets make a great substitute.
For the Quinoa
  • 1 cup Quinoa A protein-rich base; rinse well before cooking.
  • 2 cups Water or Vegetable Broth Use broth for enhanced flavor.
For the Dressing
  • 3 tablespoons Olive Oil Essential for roasting and dressing; avocado oil is a substitute.
  • 1 medium Lemon Juice Adds acidity; lime juice can be used as an alternative.
  • 1 tablespoon Dijon Mustard Adds depth; can be omitted for gluten-free.
  • 1 tablespoon Maple Syrup or Honey Balances acidity; agave syrup keeps it vegan.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh minced garlic can be swapped.
  • 1 teaspoon Smoked Paprika Adds smokiness; use regular paprika for milder flavor.
  • Salt and Pepper Essential for flavor enhancement.
For the Toppings
  • 1 cup Fresh Parsley or Dill Provides a refreshing touch; mint or basil are alternatives.
  • 1 medium Avocado Adds creaminess; omit for lower-fat version.
  • 1/4 cup Toasted Pumpkin Seeds or Pine Nuts Introduces crunch; sunflower seeds are a budget-friendly substitute.
  • 1/4 cup Crumbled Feta Gives creaminess and flavor; omit for vegan.
  • Fresh Herbs for Garnish Enhances presentation and flavor.

Equipment

  • Medium saucepan
  • Baking Sheet
  • Large bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water/broth and a pinch of salt. Boil, then simmer for 15 minutes until absorbed. Let sit for 5 minutes, fluff with a fork.
  2. Preheat oven to 425°F (220°C). Chop veggies into uniform pieces, toss with 2 tbsp olive oil, 1 tsp garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.
  3. Roast veggies in the oven for 25-30 minutes, stirring halfway for even browning. Remove and cool slightly.
  4. In a small bowl, whisk 3 tbsp olive oil, lemon juice, 1 tbsp Dijon mustard, and 1 tbsp maple syrup/honey. Add garlic powder, fresh herbs, salt, and pepper. Mix well.
  5. In serving bowls, layer cooked quinoa, roasted vegetables, and drizzle with dressing. Add optional toppings.
  6. Enjoy warm, at room temperature, or chilled. Store leftovers in airtight containers for up to 4 days.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

Reheat individual portions and add dressing afterward to keep it fresh. Season to taste for best flavor.

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