Description
A vibrant and wholesome dish featuring roasted vegetables and protein-rich quinoa, perfect for any meal occasion.
Ingredients
Scale
- 1 cup quinoa
- Assorted vegetables: bell peppers, zucchini, carrots, red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- Fresh herbs (thyme or oregano), to taste
- Fresh lemon juice, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse 1 cup of quinoa under cold water. In a medium pot, combine with 2 cups of water, bring to a boil, cover, and simmer for 15 minutes or until the water is absorbed.
- Chop your chosen vegetables into bite-sized pieces.
- Combine the vegetables with olive oil, garlic powder, salt, pepper, and herbs in a mixing bowl.
- Spread the seasoned vegetables evenly on a baking sheet and roast for 20-25 minutes, flipping halfway.
- Layer the cooked quinoa in serving bowls, topped with roasted vegetables and a drizzle of fresh lemon juice.
- Serve immediately while warm.
Notes
Store leftover components separately for freshness. Roasted vegetables last up to 3 days, while quinoa can be stored for about a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa, roasted vegetables, healthy bowl, vegan recipe, Mediterranean dish