QUINOA AND ROASTED VEGGIE BOWL
Quinoa and Roasted Veggie Bowl is a wholesome and delicious meal packed with nutrients. This dish has a complete protein that provides a fluffy and slightly nutty base, while roasted bell peppers, salt and zucchini add a depth of smoky sweetness. A drizzle of olive oil enhances the flavours and a touch of lemon juice brings brightness to every bite. This meal is not only easy to prepare but also versatile, making it an excellent choice for meal prep, lunch or a light dinner. Whether served warm or at room temperature, it is naturally gluten-free, vegan and high in fibre, supporting a well-balanced diet. Enjoy a Quinoa and Roasted Veggie Bowl on its own or pair it with a choice of protein for a filling dish. It is a perfect, hassle-free meal for busy days.
RECIPE CATEGORY
Lunch, Main Course
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, One-Pot Wonders
OCCASION/HOLIDAY
Healthy Eating, Quick Lunch, Meal Prep, Summer, Family Meals
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten Free, Dairy Free, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Salad, Bowl
INGREDIENTS
There are the following ingredients for Quinoa and Roasted Veggie Bowl:
- ¼ cup cooked quinoa
- ½ cup roasted bell peppers and zucchini
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ½ teaspoon lemon juice
FULL NUTRITIONAL INFORMATION
- Calories: 140 kcal
- Protein: 4.5 g
- Carbohydrates: 24.8 g
- Sugars: 3.6 g
- Fibre: 4.2 g
- Fat: 3.1 g
- Saturated Fat: 0.4 g
- Sodium: 190 mg
- Potassium: 320 mg
PREPARATION
- Preheat The Oven: Set the oven to 200°C (400°F).
- Prepare The Vegetables: Slice the bell peppers and zucchini into even pieces for consistent roasting.
- Season The Veggies: Toss them in olive oil and a pinch of salt. Spread them evenly on a baking sheet.
- Roast Until Tender: Bake for 15-20 minutes, flipping halfway through until they are soft and slightly charred.
- Cook The Quinoa: If not pre-cooked, rinse and boil the quinoa in water until fluffy (about 12-15 minutes). Drain and let it rest.
- Combine Everything: In a bowl, mix the quinoa and roasted vegetables. Drizzle with lemon juice and toss well.
- Serve And Enjoy: Enjoy warm or at room temperature. Garnish with fresh herbs if desired.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Even Roasting: Cut the vegetables into similar sizes to ensure they cook evenly.
- Add More Flavour: Sprinkle smoked paprika or garlic powder before roasting.
- Protein Boost: Add chickpeas, tofu or grilled chicken for extra protein.
- Nutty Crunch: Top with toasted almonds or sunflower seeds for added texture.
- Dressing Idea: Drizzle with tahini sauce or balsamic glaze for a gourmet touch.
VARIATIONS
- Spicy Quinoa Bowl: Add a pinch of red pepper flakes or cayenne for heat.
- Cheesy Version: Sprinkle crumbled feta or nutritional yeast for extra flavour.
- Herb-Infused: Mix in fresh basil, parsley or cilantro for a refreshing taste.
- Creamy Quinoa Bowl: Stir in a spoonful of hummus for a rich, creamy texture.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freezing is not recommended, as roasted vegetables can become mushy.
- Reheating: Microwave for 1-2 minutes or enjoy it cold as a salad.