Description
A nutritious and filling quinoa bowl topped with roasted vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- While quinoa cooks, chop the vegetables and place them on a baking sheet.
- Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat.
- Roast the vegetables in the oven for 20-25 minutes until tender.
- Fluff the quinoa with a fork and serve topped with roasted vegetables.
Notes
- You can use any vegetables you prefer.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Quinoa Bowl