This Quinoa Bowl Recipe is your healthy eating blueprint—versatile, delicious, and perfect for any diet. Start with fluffy quinoa and build your bowl with your favorite proteins, colorful veggies, healthy fats like avocado or seeds, and a drizzle of your favorite dressing. Whether you go Mediterranean with chickpeas and hummus, or Tex-Mex with black beans and salsa, the combinations are endless. It’s meal-prep friendly, gluten-free, and ideal for busy days when you want real food—fast.
Yields: 4 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients:
- For the Vegetables:
- 1.5 cups broccoli florets
- 1.5 cups cauliflower florets
- 1 red bell pepper, cored and chopped
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- Pinch of salt
- For the Dressing (Optional):
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional Toppings:
- Fresh parsley, chopped
- Feta cheese, crumbled
- Toasted nuts or seeds (e.g., pumpkin seeds, sunflower seeds)
Instructions with Step-by-Step Pictures:
Step 1: Preheat the oven and prepare the vegetables.
- Preheat your oven to 400°F (200°C). Wash and chop all the vegetables: broccoli, cauliflower, red bell pepper, zucchini, and red onion.
Step 2: Toss vegetables with oil and seasonings.
- In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper. Ensure all vegetables are evenly coated.
Step 3: Roast the vegetables.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly browned.
Step 4: Cook the quinoa.
- While the vegetables are roasting, rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Step 5: Prepare the dressing (optional).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.
Step 6: Assemble the bowls.
- Divide the cooked quinoa among four bowls. Top with the roasted vegetables.
Step 7: Add dressing and toppings (optional).
- Drizzle the optional dressing over the bowls. Garnish with fresh parsley, crumbled feta cheese, or toasted nuts/seeds, if desired. Serve warm or at room temperature.
Nutrition Facts (Per Bowl)
- Calories 550 kcal
- Protein 28g
- Fiber 12g
- Healthy Fats 22g
- Iron 30% DV
5 Flavor Variations
- Mediterranean: Hummus + olives + roasted peppers
- Mexican: Black beans + corn + lime crema
- Thai: Peanut sauce + mango + edamame
- Breakfast: Fried egg + sweet potato + bacon
- Vegan Power: Tempeh + sunflower seeds + turmeric dressing
Pro Tips
✅ Meal Prep: Stores 4 days (keep dressing separate)
✅ Boost Protein: Add ½ cup Greek yogurt
✅ Low-Carb: Replace quinoa with cauliflower rice
Enjoy your delicious and healthy Quinoa and Roasted Vegetable Bowl!
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