Description
A warm, nourishing bowl filled with fluffy quinoa and vibrant roasted vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 zucchini, diced
- 1 bell pepper, diced (any color)
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell pepper, red onion, cherry tomatoes, and broccoli with olive oil, salt, and pepper. Spread the seasoned vegetables in a single layer on a baking sheet.
- Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through.
- Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes.
- Combine the roasted vegetables and cooked quinoa in a serving bowl.
- Garnish with fresh herbs if desired and serve warm.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg