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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 medium zucchini, diced into bite-sized pieces - 1 bell pepper (your choice of color), diced - 1 cup cherry tomatoes, halved - 1 medium red onion, chopped into large chunks Quinoa is a great base for these bowls. It is rich in protein and fiber. You can use any color bell pepper you like. I love mixing colors for a vibrant dish. The zucchini adds a nice crunch, while the cherry tomatoes offer sweetness. Red onion brings a bit of sharpness. - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Optional toppings: avocado, feta cheese, or crumbled tofu The olive oil helps the veggies roast well. Garlic powder adds depth, while smoked paprika gives a warm flavor. You can adjust the salt and pepper to your taste. For a creamy touch, add ripe avocado on top. Feta cheese works well if you want a salty bite. Crumbled tofu is a great vegan option too. - Fresh herbs: parsley or cilantro - 1 tablespoon fresh lemon juice for dressing Fresh herbs brighten up the dish. Parsley is mild, while cilantro has a robust flavor. A squeeze of lemon juice adds a zesty kick. These garnishes make the bowls look and taste fresh. For the full recipe, check out the detailed instructions on how to prepare this delicious meal! 1. Rinse 1 cup of quinoa under cold water. This step helps remove any bitter taste. 2. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. 3. Once boiling, add the rinsed quinoa. Lower the heat and cover it. 4. Let it simmer for about 15 minutes. The liquid should absorb fully. 5. Remove the pot from the heat and fluff the quinoa with a fork. 1. Preheat your oven to 425°F (220°C) for roasting. 2. Chop up your vegetables: 1 medium zucchini, 1 bell pepper, 1 cup of cherry tomatoes, and 1 medium red onion. 3. In a large bowl, mix the vegetables. 4. Drizzle 2 tablespoons of olive oil over them. 5. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and black pepper to taste. 6. Toss the veggies with your hands until they’re well coated. 7. Spread the veggies on a baking sheet lined with parchment paper. 8. Roast them for 25-30 minutes. Stir halfway through for even cooking. 1. In a large bowl, mix the fluffed quinoa with the roasted vegetables. 2. Drizzle with 1 tablespoon of fresh lemon juice. Toss gently to blend. 3. Assemble the bowls by topping with slices of avocado and sprinkle with feta cheese or crumbled tofu. 4. Add fresh chopped herbs for garnish. Serve your colorful bowls with a lemon wedge. Enjoy this tasty meal that’s also nutritious! For the full recipe, check out the details above. To avoid mushy quinoa, rinse it well before cooking. Rinsing removes the saponins, which can make quinoa taste bitter. Use a fine mesh strainer for this step. The cooking ratio is key. Use 1 cup of quinoa to 2 cups of liquid. If you prefer denser quinoa, try 1 cup of quinoa to 1.75 cups of liquid. After cooking, let it sit covered for 5 minutes to steam. Then, fluff it with a fork. This keeps the grains separate and light. For even roasting, cut all vegetables to the same size. This ensures they cook at the same rate. Spread them out on the baking sheet. Avoid overcrowding to let them caramelize nicely. Choose vegetables that roast well. Zucchini, bell peppers, cherry tomatoes, and red onions work perfectly. You can also add carrots or Brussels sprouts for variety. Toss the veggies in olive oil and seasoning before roasting. This helps them absorb flavors and develop a nice crust. Prepping your ingredients saves time. Chop the vegetables and store them in the fridge. You can prepare quinoa ahead, too. It lasts well in the fridge for up to 5 days. For meal prep convenience, store portions in airtight containers. This makes it easy to grab a healthy meal on busy days. When stored correctly, your Roasted Veggie Quinoa Bowls taste fresh and delicious for days. {{image_4}} You can add beans or chickpeas to boost protein in your bowls. This makes the meal filling and nutritious. If you prefer meat, try chicken or shrimp. Tofu is an excellent substitute for a plant-based option. Each adds a unique taste and texture. Feel free to swap out veggies based on the season. For example, use butternut squash in fall or asparagus in spring. Root vegetables like carrots or sweet potatoes work well too. They add sweetness and heartiness to the dish. Experimenting with herbs and spices can change the whole dish. Try adding cumin or chili powder for a kick. Fresh herbs like basil or dill can brighten the meal. For dressings, a simple lemon vinaigrette pairs perfectly. You can find the full recipe to explore these variations more. To keep your Roasted Veggie Quinoa Bowls fresh, store them in the fridge. Use airtight containers to prevent moisture loss. Divide the bowls into single servings. This makes it easy to grab a meal later. Label the containers with dates. Enjoy your leftovers within three to four days for the best taste. When reheating, aim to keep the veggies tasty. The microwave works well, but use a lower power setting. Cover the bowl with a damp paper towel. This helps retain moisture. Heat in short bursts of one minute. Stir in between to heat evenly. If using an oven, set it to 350°F (175°C). Place the quinoa bowl in a baking dish. Add a splash of water, then cover with foil. Bake for about 15 minutes or until warmed through. Yes, you can freeze Roasted Veggie Quinoa Bowls! Portion them out into freezer-safe containers. Make sure to leave space at the top for expansion. Seal tightly and label with dates. They will stay fresh for up to three months. To thaw, place the container in the fridge overnight. For a quick option, use the microwave on the defrost setting. Then, reheat as mentioned above for the best flavor. Enjoy your delicious meal anytime! Yes, you can easily make Roasted Veggie Quinoa Bowls vegan. To do this, simply swap out any dairy toppings. Instead of feta cheese, try crumbled tofu or a nut-based cheese. These options provide a similar texture and flavor. You can also add a sprinkle of nutritional yeast for a cheesy taste without dairy. Roasted vegetables can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any signs of spoilage, like an off smell or slimy texture, toss them out to stay safe. You can serve many tasty sides with Roasted Veggie Quinoa Bowls. Consider adding a simple green salad for crunch. Hummus and pita chips also make a great pair. For protein, grilled chicken or chickpeas can enhance the meal. To achieve fluffy quinoa, rinse it well before cooking. This removes the bitter coating. Use a 2:1 water to quinoa ratio for the best results. Once cooked, let it sit covered for a few minutes. Fluff it gently with a fork before serving. This will help separate the grains and make your quinoa light and airy. For the full recipe of Roasted Veggie Quinoa Bowls, check out the details above! Roasted Veggie Quinoa Bowls are a simple and tasty meal. We covered main ingredients, seasonings, and garnishes. I shared easy steps for cooking quinoa and roasting veggies. You learned tips for the best texture and meal prep. Try adding different proteins or veggies for various flavors. Remember to store leftovers properly. These bowls are not only delicious but also versatile. Enjoy creating your own version!

Roasted Veggie Quinoa Bowls

Elevate your meal prep with these delicious Roasted Veggie Quinoa Bowls! Packed with nourishing ingredients like zucchini, bell peppers, and cherry tomatoes, this vibrant dish is not only nutritious but also bursting with flavor. Perfect for a healthy lunch or dinner, it’s simple to make and customizable with toppings like avocado and feta cheese. Click through to explore the full recipe and make these delightful bowls today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 medium zucchini, diced into bite-sized pieces

1 bell pepper (your choice of color), diced

1 cup cherry tomatoes, halved

1 medium red onion, chopped into large chunks

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper to taste

1 ripe avocado, sliced

Fresh parsley or cilantro, chopped, for garnish

¼ cup feta cheese or crumbled tofu, for an optional protein boost

1 tablespoon fresh lemon juice

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.

    In a medium saucepan, bring the vegetable broth or water to a rolling boil. Once boiling, add the rinsed quinoa, reduce the heat to low, and cover with a lid. Allow it to simmer for about 15 minutes or until all the liquid has been absorbed. Afterward, remove from heat and fluff the quinoa with a fork to separate the grains.

      While the quinoa is cooking, prepare your vegetables: in a large mixing bowl, combine the diced zucchini, bell pepper, halved cherry tomatoes, and chopped red onion.

        Drizzle the prepared vegetables with olive oil. Sprinkle in the garlic powder, smoked paprika, and a pinch of salt and black pepper. Toss everything together with your hands until the vegetables are thoroughly coated in the oil and seasonings.

          Transfer the seasoned vegetables onto a baking sheet lined with parchment paper, spreading them out in a single layer. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized. Be sure to stir the veggies halfway through cooking for even roasting.

            In a large serving bowl, combine the fluffed quinoa with the roasted vegetables. Drizzle the mixture with fresh lemon juice, then gently toss to combine all the flavors.

              Assemble your quinoa bowls by topping each serving with slices of creamy avocado, a sprinkle of feta cheese or crumbled tofu for an added protein punch, and a generous handful of fresh chopped herbs for brightness and garnish.

                - Presentation Tips: Serve the bowls colorful side up, perhaps with a lemon wedge for an extra zesty experience. Adding a drizzle of balsamic reduction can also elevate the dish visually and flavor-wise.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4