Roasted Vegetable and Quinoa Bowl is a healthy and delicious meal that is perfect for lunch or dinner. It’s a combination of roasted vegetables and quinoa, which is a nutrient-rich grain that is high in protein, fiber, and other essential minerals. The dish is versatile and can be customized to include a variety of vegetables depending on your preference.
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp lemon juice
- 1/4 cup crumbled feta cheese (optional)
- Preheat your oven to 400F.
- Rinse the quinoa in a fine mesh strainer to remove any debris.
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 18-20 minutes or until the quinoa is cooked through.
- Remove the saucepan from heat and let it sit for 5 minutes.
- Fluff the quinoa with a fork and set aside.
- In a large bowl, toss the diced vegetables with olive oil, salt, pepper, oregano, thyme.
- Spread the vegetables on a baking sheet lined with parchment paper.
- Roast the vegetables for 25-30 minutes or until they are tender and golden brown.
- In a large bowl, combine the quinoa, roasted vegetables, lemon juice, and feta cheese (if using).
- Season with additional salt and pepper to taste.