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To make these tasty Roasted Veggie Quinoa Bowls, you need a few key items: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium zucchini, diced - 1 red bell pepper, diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets Each ingredient adds flavor and nutrition to the dish. Quinoa is a great base. It is packed with protein and fiber. The fresh veggies bring color and crunch. Next, gather your seasonings and garnishes: - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup feta cheese, crumbled (optional) - Fresh parsley, chopped (for garnish) The olive oil helps the veggies roast nicely. Garlic powder and smoked paprika give a warm, rich flavor. Feta cheese adds a creamy touch if you want it. Fresh parsley brightens up the dish and looks great on top. With these ingredients ready, you're all set to create a healthy and colorful meal that tastes amazing. {{ingredient_image_1}} 1. Boiling vegetable broth: Start by pouring 2 cups of vegetable broth into a medium saucepan. Heat it over high heat until it boils. This broth adds flavor to the quinoa. 2. Cooking and fluffing quinoa: Once the broth boils, add 1 cup of rinsed quinoa. Cover the pot and lower the heat to a simmer. Cook for about 15 minutes. You’ll know it’s done when all the liquid is absorbed. After cooking, let it sit for 5 minutes with the lid on. Then, fluff the quinoa with a fork to make it light and airy. 1. Chopping vegetables: While the quinoa cooks, grab your fresh veggies. Dice 1 medium zucchini and 1 red bell pepper. Halve 1 cup of cherry tomatoes and chop 1 cup of broccoli into florets. Place all these veggies into a large mixing bowl. 2. Seasoning vegetables: Drizzle 1 tablespoon of olive oil over the chopped vegetables. Then, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and add salt and pepper to taste. Toss everything well until all the veggies are coated in the oil and spices. 1. Spreading on a baking sheet: Preheat your oven to 425°F (220°C). Spread the seasoned vegetables out in a single layer on a baking sheet. Make sure they’re not crowded. This helps them roast evenly. 2. Roasting time and tips: Roast the vegetables in the preheated oven for 20-25 minutes. Stir them halfway through the cooking time to ensure even roasting. They should be tender and slightly caramelized when finished. To ensure fluffy quinoa, rinse it well before cooking. This removes the natural coating called saponin. Next, use a 2:1 ratio of vegetable broth to quinoa. Bring the broth to a boil, add the quinoa, and cover it. Lower the heat and let it simmer for 15 minutes. After cooking, let it sit covered for 5 minutes. Fluff it with a fork to keep it light. Roasting vegetables evenly is key. Cut them into similar sizes for even cooking. Toss them in olive oil and spices before roasting. Spread them out on a baking sheet in a single layer. Stir them halfway through to help them cook well on all sides. Roast at 425°F (220°C) for 20-25 minutes. Look for tender and slightly caramelized veggies. For serving, use vibrant bowls to make the dish pop. Start with a base of fluffy quinoa. Arrange the roasted veggies artfully on top. This adds color and makes it look inviting. You can drizzle a little olive oil or lemon juice on top for added freshness. Garnishing ideas include crumbled feta cheese and fresh parsley. These add flavor and visual appeal. You can also sprinkle some extra smoked paprika for a hint of spice. Quinoa and veggies provide many health benefits. Quinoa is a complete protein, meaning it has all nine essential amino acids. It is also high in fiber, which is good for digestion. The fresh veggies add vitamins, minerals, and antioxidants. This combination supports overall health and well-being. To make your bowls even more nutritious, consider adding protein. Chickpeas or grilled chicken work well. You can also mix in leafy greens like spinach or kale for more vitamins. Pro Tips Use Seasonal Vegetables: Incorporating seasonal vegetables not only enhances the flavor but also ensures freshness and nutrition in your quinoa bowls. Perfectly Cooked Quinoa: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove any bitterness from the saponins. Add a Flavor Boost: Experiment with different herbs and spices to customize the flavor profile. Fresh herbs like basil or dill can elevate the dish. Make it a Meal Prep: These quinoa bowls store well in the fridge. Prepare extra servings to enjoy for lunch or dinner throughout the week. {{image_2}} You can boost your quinoa bowl with protein. Chickpeas are a great choice. They add fiber and flavor. Just rinse and add them to your veggies before roasting. If you want meat, grilled chicken works well. Cut it into bite-sized pieces. Add it on top of your bowl after roasting. Tofu is another option. Use firm tofu, cube it, and grill or bake it. Both choices give you a hearty meal. Spices can change the flavor of your dish. Try adding cumin for warmth or chili powder for heat. These spices give depth to the veggies. Sauces can also enhance your bowl. Tahini is creamy and nutty. Drizzle it over the veggies and quinoa for a tasty twist. Avocado dressing is another option. It brings a fresh taste and pairs well with the roasted veggies. Using seasonal vegetables makes your dish fresh and fun. In summer, add corn or bell peppers. In fall, try sweet potatoes or Brussels sprouts. Always adjust based on what you find at the market. Pick vegetables that are in season for the best taste. This way, you keep your meal exciting and colorful. Plus, you support local farms by using what's fresh. To keep your Roasted Veggie Quinoa Bowls fresh, use airtight containers. Glass or BPA-free plastic containers work best. They prevent spills and keep odors out. Store your leftovers in the fridge for up to four days. After that, the veggies may lose their texture and flavor. You can reheat your leftovers in the microwave or oven. For quick reheating, the microwave is great. Use a microwave-safe dish and cover it with a lid or a damp paper towel. This keeps moisture in. If you prefer the oven, preheat it to 350°F (175°C). Place the bowl in and heat for about 10-15 minutes. This method helps retain the texture and flavor of the veggies. To save time, prep your Roasted Veggie Quinoa Bowls in advance. Cook a big batch of quinoa and roast extra vegetables on the weekend. Divide them into portions. You can also freeze these portions for later use. Just make sure to store them in freezer-safe containers. They will last for about three months in the freezer. When you're ready to eat, simply thaw and reheat! Yes, you can easily make these bowls vegan. Instead of feta cheese, use a plant-based cheese or simply skip it. You can add more fresh herbs for flavor. Nutritional yeast also adds a cheesy taste without dairy. Using vegetable broth ensures all ingredients stay vegan-friendly. You can customize your Roasted Veggie Quinoa Bowls in many ways. Try using different vegetables like carrots, sweet potatoes, or spinach. You can also change spices to match your taste. For example, add cumin or chili powder for a kick. Mix and match based on what you enjoy! These bowls pair well with several side dishes. A simple green salad adds freshness. You might also enjoy grilled chicken or chickpeas for extra protein. Serving a light vinaigrette on the side can enhance the meal. Choose sides that balance the flavors of the bowls. Yes, you can use other grains in place of quinoa. Brown rice, farro, or couscous work well. Each grain has a unique taste and texture. Cook them according to the package instructions. Just keep in mind that cooking times may vary. Choose a grain that fits your meal plan! This blog covered how to make delicious Roasted Veggie Quinoa Bowls. You learned to cook fluffy quinoa and prepare fresh roasted vegetables. We discussed tips for a perfect presentation and added healthy protein options. You can store leftovers well and reheat them easily. Lastly, I answered common questions about vegan options and ingredient swaps. Enjoy creating your own bowls tailored to your taste! These meals are healthy and fun to make.

Roasted Veggie Quinoa Bowls

A healthy and colorful bowl featuring quinoa and roasted vegetables, topped with feta and parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium zucchini, diced
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1/4 cup feta cheese, crumbled (optional)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
  • While the quinoa cooks, prepare the vegetables. In a large mixing bowl, combine the diced zucchini, red bell pepper, cherry tomatoes, and broccoli florets.
  • Drizzle olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything until fully coated.
  • 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 for even cooking.
  • To assemble the bowls, place a serving of quinoa in each bowl, topped with the roasted vegetables. If desired, sprinkle crumbled feta cheese on top and garnish with fresh parsley.

Notes

Serve in vibrant bowls, and arrange the veggies in a colorful, artful way on top of the quinoa. Drizzle with a little extra olive oil or a squeeze of lemon juice for added freshness.
Keyword bowl, healthy, quinoa, roasted, veggies