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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 red bell pepper, diced - 1 zucchini, sliced - 1 yellow squash, sliced - 1 red onion, diced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon cumin - Salt and pepper to taste The base of this dish is quinoa and vegetable broth. Quinoa is packed with protein, making it a great choice. The broth adds flavor to the quinoa. I love using fresh vegetables. They add color and nutrition. In this recipe, I use red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Each brings a unique taste. Seasonings and olive oil are key. Olive oil helps the veggies roast nicely. Garlic powder and paprika give warmth and depth. Cumin adds an earthy note. Salt and pepper enhance all the flavors. - 1 avocado, sliced - Fresh parsley, chopped (for garnish) Avocado adds creaminess and healthy fats. I always recommend it on these bowls. Fresh parsley brightens the dish and adds a pop of color. - Lemon wedges - Additional garnishes Serving with lemon wedges gives a nice zing. The acidity helps balance the meal. You can also add other garnishes like nuts or seeds for crunch. {{ingredient_image_1}} Rinsing and Boiling Start by rinsing one cup of quinoa under cold water. This helps remove any bitter taste. Then, in a medium pot, bring two cups of vegetable broth to a boil. Add the rinsed quinoa, stir it, and lower the heat. Simmering and Fluffing Cover the pot and let the quinoa simmer on low heat for about 15 minutes. It’s ready when the broth is gone. Turn off the heat and fluff it gently with a fork. This makes it light and fluffy. Chopping and Seasoning While the quinoa cooks, chop your veggies. Dice one red bell pepper, slice one zucchini and one yellow squash, and dice one red onion. Halve one cup of cherry tomatoes. Place all these in a large bowl. Drizzle three tablespoons of olive oil over them. Sprinkle in one teaspoon of garlic powder, one teaspoon of paprika, half a teaspoon of cumin, and salt and pepper to taste. Toss everything together well. Roasting Techniques Spread the seasoned vegetables on a baking sheet. Make sure they are in a single layer. Roast them in a preheated oven at 400°F (200°C) for 25 to 30 minutes. Stir them halfway through for even cooking. They should be tender and slightly caramelized when done. Layering Ingredients To assemble, place a generous scoop of quinoa at the bottom of each bowl. Top it with the roasted vegetables. This creates a colorful and tasty base. Final Garnishes Add slices of avocado on top. Finish with chopped parsley for a fresh touch. Serve each bowl with lemon wedges on the side. The lemon adds a nice zing to the meal. Enjoy your healthy and flavorful roasted veggie quinoa bowls! Water to Quinoa Ratio To cook quinoa perfectly, use a 2:1 ratio. That means two cups of vegetable broth for every cup of quinoa. This helps the quinoa become fluffy and tender. Cooking Time Alternatives If you prefer a quicker method, use a pressure cooker. It cooks quinoa in about 1-2 minutes. Just remember to let the pressure release naturally for best results. Ensuring Even Cooking Cut your veggies into similar sizes. This ensures they cook evenly. Spread them out on the baking sheet, leaving space between them. This helps them roast rather than steam. Achieving Caramelization Use olive oil to coat the veggies well. The oil helps with caramelization. Roast the vegetables at 400°F (200°C) for 25-30 minutes. Stir halfway through to get a nice, golden color. Pairing with Proteins You can add grilled chicken or chickpeas for extra protein. This makes the bowl heartier and more filling. Try different proteins to see what you like best. Customizing Flavor Profiles Add your favorite spices to the roasted veggies. Try adding chili powder for heat or a dash of balsamic vinegar for sweetness. Lemon wedges bring brightness to the dish, so don’t skip them! Pro Tips Perfectly Fluffy Quinoa: To ensure your quinoa is fluffy, rinse it well before cooking to remove any bitterness. Also, let it rest for a few minutes after cooking before fluffing with a fork. Vegetable Roasting: For evenly roasted vegetables, cut them into similar sizes. This ensures that they cook at the same rate and develop that perfect caramelization. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Just keep the cooking times in mind for different veggies! Avocado Tips: To prevent your avocado from browning, squeeze some lemon juice on top just before serving. It adds flavor and keeps it vibrant! {{image_2}} Using What's Fresh I love to use fresh, seasonal veggies in my roasted veggie quinoa bowls. You can swap in what you find at your local market. In spring, try peas and asparagus. Summer is great for eggplant and corn. Fall brings butternut squash and Brussels sprouts. Each season offers unique tastes and colors. Exploring Different Flavors Don't be afraid to mix flavors! You can add spicy peppers or sweet carrots. Try using root vegetables in the winter, like parsnips or turnips. Each swap can change the whole dish. This way, you keep things exciting and fresh. Other Ancient Grains Quinoa isn’t your only option. Try farro, bulgur, or freekeh for a different texture. Each grain has its own flavor. They also pack a good amount of protein. You can cook them just like quinoa. Adjust the liquids and cooking times as needed. Gluten-Free Options If you need gluten-free grains, look into millet or buckwheat. Both work well in bowls. They add a nutty taste that pairs nicely with veggies. Make sure to check cooking times for each grain to get it just right. Homemade Dressings Dressing can elevate your bowl. I love making simple dressings with olive oil and lemon juice. Add a pinch of salt and pepper for flavor. You can also mix in herbs like basil or cilantro. A creamy tahini sauce works wonders too. Flavorful Sauces for Serving For a kick, try sriracha or a yogurt sauce. A balsamic glaze adds sweetness. You could even drizzle some pesto on top. These sauces can turn your meal into a gourmet experience. Experiment with different flavors to find what you like best. To keep your roasted veggie quinoa bowls fresh, store them in the fridge. Place leftovers in airtight containers. Make sure they cool down first. Use them within three to four days for the best taste. Glass containers work great for storage. They keep food fresh and help you see what you have. You can also use BPA-free plastic containers. Just ensure they seal well. You can reheat your quinoa bowls easily. Both the microwave and oven work well. For a quick option, use the microwave. Heat for one to two minutes. Stir halfway through to warm evenly. For a crispier texture, the oven is best. Preheat it to 350°F (175°C) and bake for about 10 to 15 minutes. When reheating, add a splash of water to keep the quinoa moist. This step helps prevent it from drying out. If using the oven, cover it with foil for the first few minutes. If you want to save some bowls for later, freezing is a good choice. Cool your bowls completely before freezing. Use airtight containers or freezer bags. Label them with the date to keep track. They can last up to three months in the freezer. Avoid freezing avocado or fresh herbs. They don’t thaw well and lose their taste. It’s best to add these fresh when you’re ready to serve. The best way to cook quinoa is to rinse it first. Rinsing removes bitter flavors. Next, use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil. Add the rinsed quinoa, then lower the heat. Cover the pot and let it simmer for about 15 minutes. Once the liquid is gone, fluff the quinoa with a fork. Yes, you can make this recipe ahead of time. Cook and store the quinoa and roasted veggies separately. This keeps them fresh and tasty. You can store both in airtight containers in the fridge for up to four days. When you’re ready to eat, just reheat and assemble your bowls. You can customize your veggie mix easily. Try using broccoli, carrots, or sweet potatoes. You can also add spinach or kale for extra nutrients. Mix and match based on what you have on hand. This makes the dish fun and unique every time! This blog post guides you through making a quinoa bowl filled with fresh veggies and tasty seasonings. You learned about key ingredients, cooking methods, and how to customize your meal. Remember, the right toppings and dressings can elevate your dish. Don't be afraid to explore seasonal swaps and different grains. Storing and reheating leftovers is simple, ensuring you enjoy this nutritious meal multiple times. Dive into this recipe and make it your own! Enjoy every bite and save time with meal prep.

Roasted Veggie Quinoa Bowls

A nutritious and colorful bowl filled with roasted vegetables and quinoa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 whole red bell pepper, diced
  • 1 whole zucchini, sliced
  • 1 whole yellow squash, sliced
  • 1 whole red onion, diced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 1 whole avocado, sliced
  • to taste fresh parsley, chopped (for garnish)
  • to serve lemon wedges

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork once done.
  • While the quinoa cooks, prepare the vegetables. In a large bowl, combine the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
  • Drizzle the olive oil over the vegetables. Sprinkle with garlic powder, paprika, cumin, salt, and pepper. Toss to coat evenly.
  • Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
  • Once everything is cooked, assemble your bowls by placing a generous scoop of quinoa at the bottom. Top with the roasted vegetables and slices of avocado.
  • Garnish with chopped parsley and serve with lemon wedges for an extra zing.

Notes

Feel free to customize the vegetables based on your preference.
Keyword bowl, healthy, quinoa, vegetables