Description
A nutritious and colorful bowl packed with roasted vegetables and quinoa.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Roast vegetables in the oven for 20-25 minutes until tender.
- Fluff the quinoa with a fork and mix in the roasted vegetables.
- Garnish with fresh parsley before serving.
Notes
- Feel free to add your favorite veggies.
- Can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Veggie Quinoa Bowl