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This roasted veggie quinoa bowl is simple and tasty. Here are the main ingredients you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste You can add fun toppings to make your bowl special: - 1 avocado, sliced - ¼ cup feta cheese (optional) - Fresh parsley, chopped for garnish These toppings add flavor and look great on your dish. This dish is packed with good stuff. Quinoa gives you protein and fiber. It also has essential amino acids. The veggies add vitamins and minerals. - Zucchini is low in calories and high in water. - Bell peppers are rich in vitamin C. - Broccoli has antioxidants and fiber. - Avocado adds healthy fats. This bowl is not just tasty; it supports a healthy diet. Enjoy this colorful meal! {{ingredient_image_1}} First, rinse 1 cup of quinoa. This step removes any bitterness. In a medium pot, combine the rinsed quinoa with 2 cups of vegetable broth. Bring this mix to a boil over high heat. Once it boils, lower the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. After 15 minutes, remove it from heat but keep it covered for another 5 minutes. This resting time helps the quinoa become even fluffier. While the quinoa cooks, it’s time to prepare the veggies. Take a large baking sheet and spread out your diced zucchini, bell pepper, halved cherry tomatoes, and broccoli florets. These vegetables add color and flavor to the bowl. Drizzle 2 tablespoons of olive oil over the veggies. Then, add 1 teaspoon of garlic powder, 1 teaspoon of paprika, and sprinkle salt and pepper to taste. Toss everything well so each piece of veggie gets coated in oil and spices. This step boosts the flavor and makes them tasty. Now, preheat your oven to 400°F (200°C). Place the baking sheet with the seasoned veggies in the oven. Roast them for about 20-25 minutes. Stir the veggies halfway through to ensure they roast evenly. You want them to become tender and slightly caramelized. This caramelization adds sweetness and depth to the dish. Once done, take the veggies out of the oven. They should look golden and smell amazing. To make great quinoa, start with rinsing it. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer for this step. Next, use two cups of broth for each cup of quinoa. This adds flavor. Bring the broth to a boil, then lower the heat. Cover and let it simmer for 15 minutes. After that, let it sit for 5 minutes. Finally, fluff it gently with a fork. This makes your quinoa light and airy. Roasting veggies brings out their natural sweetness. Cut your zucchini, bell pepper, cherry tomatoes, and broccoli into even pieces. This helps them cook at the same rate. Drizzle them with olive oil, and sprinkle garlic powder and paprika. Toss the veggies well to coat them evenly. Spread them on a baking sheet without crowding. This allows them to caramelize. Roast at 400°F for 20-25 minutes. Stir halfway for even cooking. You want them tender and slightly browned for the best flavor. A beautiful bowl makes the meal more fun. Divide the fluffy quinoa into bowls first. Then, pile on the roasted veggies. Add sliced avocado on top for creaminess. If you like, sprinkle feta cheese for a tangy kick. Fresh parsley adds a pop of color. For an extra touch, drizzle balsamic glaze over the top. Use colorful bowls to make your dish stand out. Enjoy your vibrant and tasty roasted veggie quinoa bowl! Pro Tips Roasting Vegetables: Ensure the veggies are cut into similar sizes for even cooking and caramelization. Flavor Boost: Add fresh herbs like thyme or rosemary to the vegetable mix before roasting for an aromatic twist. Make Ahead: This quinoa bowl can be prepared in advance; just store the components separately and combine them when ready to serve. Protein Addition: For a heartier meal, consider adding grilled chicken, chickpeas, or black beans to the bowl. {{image_2}} You can swap out the veggies in the roasted veggie quinoa bowl. Try using sweet potatoes, carrots, or Brussels sprouts. These options bring new tastes and textures. For a spicy kick, add jalapeños or chili peppers. You can even mix in leafy greens like spinach or kale. Just remember, the key is to choose colorful vegetables. They make your bowl look great and add many vitamins. Quinoa is a great base, but other grains work too. Consider using brown rice, farro, or barley. Each grain offers a unique flavor and texture. For a gluten-free option, try millet or buckwheat. These grains cook similarly to quinoa, making them easy to swap. They also add extra nutrients to your meal. To make your bowl more filling, add proteins. Grilled chicken, shrimp, or tofu are great choices. For a plant-based option, consider chickpeas or black beans. These proteins boost your dish and keep you satisfied longer. You can also sprinkle nuts or seeds on top for extra crunch and flavor. Store your roasted veggie quinoa bowl in an airtight container. Let it cool first. Place it in the fridge for up to 4 days. This keeps the flavors fresh and the veggies crisp. When you want to eat your leftovers, heat them in the microwave. Use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. This keeps the quinoa fluffy and the veggies warm without drying them out. You can freeze the quinoa bowl too. Pack it in a freezer-safe container. It lasts up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned before for a delicious meal on the go. Yes, you can easily make this recipe vegan. Just omit the feta cheese. Use plant-based toppings like avocado or nuts. They add creaminess and flavor. You can also use vegetable broth to cook the quinoa, which is already vegan. If you want a substitute for quinoa, try brown rice or farro. Both grains have a nice texture. You can also use couscous or barley. These grains will still give you a hearty base for your bowl. The quinoa bowl lasts about 3 to 5 days in the fridge. Store it in an airtight container. Just make sure the veggies are cool before you store them. Reheat it in the microwave for a quick meal. This post covered key ingredients like quinoa and veggies, along with toppings and nutrition tips. I shared clear steps for prepping and roasting, plus tips for perfect flavors and great presentation. You learned about fun variations and how to store your dish. With this knowledge, you can create tasty and healthy quinoa bowls. Experiment with different veggies and proteins to keep it fresh. Enjoy your cooking!

Roasted Veggie Quinoa Bowl

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

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium zucchini, diced
  • 1 medium bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 medium avocado, sliced
  • 0.25 cup feta cheese (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
  • While the quinoa is cooking, prepare the vegetables. On a large baking sheet, spread out the diced zucchini, bell pepper, cherry tomatoes, and broccoli florets.
  • Drizzle the vegetables with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to ensure all veggies are well coated.
  • Roast the vegetable mixture in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
  • Once the quinoa and vegetables are ready, fluff the quinoa with a fork and divide it into serving bowls.
  • Top the quinoa with the roasted vegetables.
  • Add sliced avocado on top and, if desired, sprinkle with feta cheese and chopped parsley for added flavor and presentation.

Notes

Serve the bowls with a sprinkle of fresh parsley and drizzle of balsamic glaze for an extra touch. Use colorful bowls to enhance the visual appeal of the dish.
Keyword healthy, quinoa, roasted vegetables, vegan