Roasted Vegetable Quinoa Bowl Recipe
A roasted vegetable quinoa bowl is a wholesome, grain-based dish that blends cooked quinoa with oven-roasted vegetables, finished with a flavorful dressing. Unlike traditional grain bowls that use rice or pasta, quinoa offers a light texture and a protein-rich alternative—making it perfect for healthy eating.
If you love the combination of roasted veggies with grains, you might also enjoy this creamy lemon garlic pasta with roasted vegetables, which brings out similar warm, caramelized flavors in a pasta dish.
Ingredients
- - 1 cup quinoa rinsed
- - 2 cups water
- - 1 zucchini diced
- - 1 bell pepper chopped
- - 1 carrot sliced
- - 1 red onion sliced
- - 1 cup cherry tomatoes halved
- - 2 tbsp olive oil
- - 1 tsp garlic powder
- - 1/2 tsp paprika
- - Salt and pepper to taste
- - 1/2 tsp cumin
- - 1/4 cup feta cheese optional
- - 2 tbsp chopped parsley
- - 1 tbsp lemon juice
Instructions
- 1. Preheat oven to 400°F (200°C).
- 2. Toss zucchini, bell pepper, carrot, onion, and cherry tomatoes with olive oil, garlic powder, paprika, salt, and pepper.
- 3. Spread veggies on a baking sheet and roast for 20-25 minutes, stirring halfway.
- 4. In a pot, bring water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- 5. Combine roasted vegetables with cooked quinoa.
- 6. Add feta cheese, chopped parsley, and lemon juice. Toss well and serve.
Notes
- Use any vegetables you have on hand.
- For added protein, top with grilled chicken or chickpeas.
- Drizzle with tahini or balsamic glaze for extra flavor.
- For added protein, top with grilled chicken or chickpeas.
- Drizzle with tahini or balsamic glaze for extra flavor.