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Roasted Vegetable Quinoa Bowl

A colorful, savory bowl of roasted vegetables and nutty quinoa, perfect for busy weeknights or relaxing weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the quinoa
  • 1 cup quinoa Nutty and fluffy when cooked, follows the perfect base for your bowl.
  • 2 cups vegetable broth or water For that comforting taste and enhanced flavor profile.
For the roasted vegetables
  • 1 medium zucchini, sliced Adds a tender crunch that complements the other veggies.
  • 1 medium yellow squash, sliced Its soft texture pairs perfectly with roasted flavors.
  • 1 medium sweet potato, diced Sweet and creamy, it introduces a heartiness to the mix.
  • 1 medium red bell pepper, diced Its vibrant color and subtle sweetness brighten up the bowl.
  • 1 cup cherry tomatoes, halved Juicy and refreshing, they burst with flavor.
For seasoning and garnish
  • 2 tablespoons olive oil Enhances the roasting process, adding richness and depth.
  • 1 teaspoon garlic powder A whisper of warmth that elevates the dish.
  • 1 teaspoon smoked paprika Infuses a subtle smokiness that deepens the flavor.
  • to taste Salt and pepper Essential for bringing all the flavors together.
  • 1/4 cup feta cheese, crumbled (optional) Creamy and tangy, it adds an indulgent touch.
  • Fresh parsley, chopped (for garnish) Adds freshness and a pop of color.
  • Lemon wedges (for serving) A squeeze of zesty brightness that ties everything together.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the quinoa under cold water, then combine it with the vegetable broth or water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until fluffy.
  3. While the quinoa cooks, prepare the vegetables. In a large bowl, combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat all the veggies evenly.
Cooking
  1. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes until they are golden brown and tender. Make sure to stir halfway through for even cooking.
  2. Once the veggies are done, fluff the quinoa with a fork and divide it into serving bowls. Top with your glorious roasted vegetables. If you desire, sprinkle with feta cheese and garnish with fresh parsley. Serve with lemon wedges for an extra pop of flavor.

Notes

For meal prep enthusiasts, consider freezing portions of your roasted vegetables in airtight containers. Reheating can easily be done in the microwave, or for that freshly roasted flavor, toss in a pan over medium heat. The quinoa can also be stored for a few days, providing quick and healthy meal options throughout the week. Avoid common mistakes such as overbaking the vegetables or not rinsing quinoa properly for fluffiness.