Description
A refreshing and nutritious summer quinoa bowl featuring roasted vegetables, perfect for a light meal or as a side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 cups assorted vegetables (zucchini, bell peppers, cherry tomatoes, red onion), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh herbs (parsley or basil), for garnish
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the chopped vegetables with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through.
- To assemble the bowls, divide the quinoa among serving bowls. Top with the roasted vegetables, sliced avocado, and fresh herbs. Serve with lemon wedges on the side for squeezing over the top.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This recipe can be served warm or cold, making it a great option for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 200
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 52
- Fiber: 8
- Protein: 10
Keywords: Summer Quinoa Bowl, Roasted Vegetables, Healthy Bowl Recipe, Quinoa Salad, Vegan Meal Prep, Mediterranean Quinoa Bowl