Description
A vibrant and nutritious bowl featuring roasted vegetables and fluffy quinoa, perfect for a light dinner or as a side.
Ingredients
Scale
- 1 cup Quinoa
- 2 cups Vegetable Broth (or water)
- 1 Bell Pepper (red, yellow, or green)
- 2 Carrots
- 1 cup Broccoli Florets
- 2–3 tablespoons Olive Oil
- Salt and Pepper to taste
- 1 Avocado
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse 1 cup of quinoa under cold water.
- Combine the quinoa with 2 cups of vegetable broth in a pot and bring to a boil.
- Lower the heat and simmer for about 15 minutes.
- Chop the bell peppers, carrots, and broccoli into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes until golden brown, stirring halfway through.
- Combine the cooked quinoa and roasted vegetables in a large bowl.
- Gently fold in diced avocado and any fresh herbs.
- Serve in individual bowls and enjoy!
Notes
For added protein, top your bowl with grilled chicken, chickpeas, or a poached egg. Make ahead by roasting veggies and cooking quinoa in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: roasted vegetables, quinoa bowl, healthy dinner, vegetarian recipe