Description
A wholesome and nutritious quinoa and roasted veggie bowl that combines whole grains with colorful vegetables for a satisfying, high-protein, fiber-rich meal. Packed with Mediterranean flavors and perfect for meal prep or weeknight dinners.
Ingredients
1 cup quinoa
1 pint cherry tomatoes, halved
1 medium zucchini, cubed into 1” pieces
1 red onion, quartered
1 bell pepper, any color (seeds removed)
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning or herbs of choice (e.g., thyme, oregano)
Fresh Parmesan or nutritional yeast (optional)
Fresh herbs (e.g., parsley, basil) for garnish
Instructions
Rinse quinoa in a fine mesh strainer until water runs clear
Chop vegetables into uniform 1/2″ pieces for even roasting
In a large bowl, combine vegetables with olive oil, salt, black pepper, and Italian seasoning
Spread seasoned vegetables on a parchment-lined baking sheet
Roast at 400°F (200°C) for 25-30 minutes, stirring halfway, until tender and caramelized
In a medium pot, cook quinoa in 2 cups boiling water for 15 minutes, or until water is absorbed and quinoa is fluffy
Assemble bowls by layering cooked quinoa with roasted vegetables
Sprinkle with fresh Parmesan (or nutritional yeast) and herbs before serving, adding a squeeze of lemon juice for brightness
Notes
Use parchment paper for easier cleanup and even roasting
Roast vegetables in batches if overcrowded to ensure proper caramelization
Check quinoa for doneness at 12 minutes – cooked quinoa should be tender but still slightly firm
Substitute Parmesan with vegan cheese or nutritional yeast for a halal/vegetarian option
- Prep Time: 15
- Cook Time: 30
- Category: lunch
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg