I absolutely adore a good Roasted Vegetable Quinoa Bowl! There’s something so comforting and wholesome about it that makes my heart sing. I remember the first time I discovered this dish at a local café. The vibrant colors, the rich aroma of roasted vegetables, and the satisfying chew of quinoa harmonized in one bowl were like a warm hug on a chilly day. Since then, I’ve made it a staple in my kitchen—perfect for meal prep or a cozy weeknight dinner.
What I love the most is how versatile it is! You can easily swap in your favorite seasonal veggies or even toss in some protein if you’re looking for an extra boost. Let me share with you how to whip up this delightful bowl that’s sure to become a favorite in your home too!
What’s in Roasted Vegetable Quinoa Bowl?
Quinoa: This tiny seed packs a protein punch, making it a fantastic base for this bowl. I like to use the tri-color quinoa for added texture and a pop of color!
Vegetable Broth or Water: Cooking quinoa in vegetable broth enhances its flavor beautifully. I usually opt for low-sodium broth to control the saltiness.
Zucchini and Yellow Squash: These summer squashes add a tender, juicy texture to the dish. If you can find them fresh from the farmer’s market, they’re unbeatable!
Butternut Squash: This sweet, nutty squash is like candy when roasted. This adds a lovely sweetness to balance the savory flavors.
Red Bell Pepper: Juicy and sweet, these add a burst of color and flavor. Feel free to mix in other colors for even more fun!
Red Onion: The slight sharpness of red onion complements the sweetness of the vegetables wonderfully. Plus, they become sweet when roasted!
Olive Oil: A must-have for roasting vegetables. Quality extra virgin olive oil not only helps in roasting but also enriches the dish with its flavor.
Garlic Powder and Paprika: These spices kick the flavor up a notch! They provide an aromatic depth that simply cannot be missed.
Salt and Pepper: Just the essentials to bring all these bright flavors together.
Feta Cheese (optional): If you like a creamy, tangy finish, crumbling some feta on top is perfection!
Fresh Parsley: A sprinkle of freshly chopped parsley at the end brightens up the dish and gives it that final flourish.
Is Roasted Vegetable Quinoa Bowl Good for You?
Absolutely! This bowl is a nutrient powerhouse!
Quinoa: Packed with protein and essential amino acids, it’s a wonderful option for vegetarians and those looking to up their protein intake.
Vegetables: The variety here brings a multitude of vitamins and minerals. Not to mention the fiber, which keeps you full and satisfied.
Healthy Fats: The olive oil provides healthy fats that are good for heart health.
If you’re watching your sodium intake, just be mindful of the salt in the broth and the feta. This recipe is easy to adjust to meet your nutritional needs, making it a perfect choice for a healthy lifestyle!
Ingredients List
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1 small zucchini, sliced
– 1 small yellow squash, sliced
– 1 cup butternut squash, cubed
– 1 red bell pepper, chopped
– 1/2 red onion, diced
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup feta cheese, crumbled (optional)
– Fresh parsley, chopped (for garnish)
**Servings**: 4
How to Make Roasted Vegetable Quinoa Bowl?
1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and combine it with vegetable broth (or water) in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the zucchini, yellow squash, butternut squash, red bell pepper, and red onion with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
4. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
5. In serving bowls, layer the cooked quinoa and roasted vegetables. Top with crumbled feta cheese, if using, and garnish with chopped parsley.
6. Serve warm and enjoy your healthy Roasted Vegetable Quinoa Bowl!
Serve It Your Way!
This bowl is more than just a meal; it’s a canvas! I love adding a drizzle of balsamic glaze for sweetness or tossed in some roasted chickpeas for added crunch and protein. Not a feta fan? Swap it out for avocado or omit entirely. The possibilities are endless!
So, what are you waiting for? Grab those veggies and let’s get cooking! I can’t wait to hear how your Roasted Vegetable Quinoa Bowl turns out—tag me in your photos or drop a note in the comments! Happy cooking!
