I’m always on the lookout for quick, delicious, and healthy meals for my family. This roasted vegetable quinoa bowl is the perfect combination of all three. I love to use whatever vegetables I have on hand, but my favorites for this dish are bell peppers, red onion, and zucchini. The vegetables are roasted to perfection and combined with quinoa, feta cheese, and a tangy vinaigrette for a flavorful meal that’s sure to please.
This dish is especially great for busy weeknights when I don’t have a lot of time to cook. I just toss the vegetables in the oven and the quinoa cooks in the pot while I’m doing other things. When everything is ready, I assemble the bowls and serve them with a sprinkle of fresh herbs and feta cheese. It’s so simple, but the flavor is amazing.
This roasted vegetable quinoa bowl is also a great way to use up leftover vegetables. I like to experiment with different combinations of vegetables, so I never get bored with the same dish. The best part is, it’s always so tasty and satisfying. My family loves this dish and I know yours will too.
Variations: You can use any combination of vegetables you like. Try adding in some mushrooms, eggplant, or squash. You can also add in some cooked beans, such as chickpeas or black beans, for extra protein.
Tips: Make sure to spread the vegetables out on the baking sheet so they cook evenly. You can use any type of quinoa you prefer – red, white, or black.
Perfect Roasted Vegetable Quinoa Bowl
- Large baking sheet, oven, large pot, wooden spoon, cutting board, knife
- 1 cup quinoa
- 2 bell peppers, diced
- 1 red onion, diced
- 1 zucchini, diced
- 2 tablespoons olive oil
- null Salt and pepper, to taste
- 0.25 cup feta cheese
- 2 tablespoons chopped fresh herbs, such as parsley or basil
- Preheat oven to 400°F.
- Spread the diced vegetables onto a large baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 minutes, stirring once halfway through.
- Meanwhile, cook the quinoa in a large pot according to package directions.
- When the quinoa and vegetables are cooked, assemble the bowls by dividing the cooked quinoa among four bowls.
- Top each bowl with the roasted vegetables.
- Sprinkle with feta cheese and chopped herbs.
- Serve immediately.