Discover the vibrant flavors of Mediterranean cuisine with this irresistible roasted vegetable quinoa bowl. Bursting with color and nutrients, this dish combines fluffy quinoa, perfectly roasted seasonal vegetables, and a zesty dressing that ties it all together. Perfect for a light lunch or cozy dinner, this bowl is a delicious way to eat healthy without sacrificing flavor!
Budget Information
This delightful roasted vegetable quinoa bowl serves four and costs approximately $12.00 to make, which breaks down to just about $3.00 per serving. Now that’s what I call an affordable meal that satisfies both your taste buds and your wallet!
Why This Recipe Works
This recipe works wonders because it embraces simplicity and seasonality. Not only do the roasted vegetables bring a delicious caramelization, enhancing their natural sweetness, but the protein-packed quinoa adds texture and heartiness that make this bowl a complete meal. Plus, you can easily customize it based on whatever vegetables are in season or even leftovers you have in your fridge—talk about versatility!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this beauty:
- 1 cup quinoa ($2.00) – Feel free to swap it for couscous or farro if you prefer.
- 2 cups vegetable broth ($1.00) – Water can work in a pinch, but broth adds depth.
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli, etc.) ($3.00) – Use any veggies you love or have handy.
- 2 tablespoons olive oil ($0.50) – Avocado oil is a great substitute.
- 1 teaspoon garlic powder ($0.10) – Fresh minced garlic can boost the flavor even more.
- Salt and pepper to taste ($0.05)
- Juice of 1 lemon ($0.50) – Lime juice can add a zesty twist!
- Fresh herbs (parsley or basil, optional) ($0.75)
Total Cost: $12.00
Step-by-Step Recipe Instructions
Step 1: Preheat your oven to 425°F (220°C). This is the perfect temperature to get those veggies all golden and caramelized. Trust me, the magic happens here!
Step 2: Rinse the quinoa in a fine mesh strainer under cold water. This extra step is crucial as it rinses away the bitter saponins that can coat the grains. In a medium saucepan, combine the rinsed quinoa and vegetable broth, bringing it to a rapid boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender.
Step 3: Meanwhile, chop your chosen vegetables into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, garlic powder, salt, and pepper. Toss everything together well, ensuring every piece is coated with that golden oil. This will help them roast beautifully!
Step 4: Spread the veggies out in an even layer on the baking sheet. You want space between them for proper roasting—nobody likes steamed veggies when they’re supposed to be roasted! Slide them into the oven and roast for about 20-25 minutes, stirring halfway through. You’re looking for a lovely golden-brown color.
Step 5: Once the quinoa is done, fluff it with a fork and set it aside. Take the veggies out of the oven when they’re ready and let them cool slightly. Now, it’s time to bring everything together.
Step 6: In a large bowl, combine the fluffy quinoa, the roasted vegetables, lemon juice, and chopped fresh herbs if you’re using them. Give it a good toss to mix everything nicely and taste a bite. Adjust the seasoning as needed. You might want a touch more salt or pepper, or maybe even a dash of your favorite hot sauce for a little kick!
Step 7: Serve this delightful bowl warm, or chill it for a refreshing salad option. Either way, you’ll love the burst of flavors and the satisfying crunch of those perfectly roasted veggies!
Nutritional Facts
Calories: 350
Protein: 12g
Carbohydrates: 58g
Total Fats: 11g
Saturated Fat: 1.5g
Fiber: 7g
Sugar: 5g
Sodium: 250mg
Storage and Reheating Tips
If you happen to have leftovers (which I highly doubt because it’s so delicious!), store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat in the microwave or a warm skillet for a few minutes until heated through. Add a splash of water or broth to revive the quinoa if it seems a bit dry.
Serving Suggestions
This roasted vegetable quinoa bowl can hold its own as a main dish, but it also pairs wonderfully with grilled chicken or chickpeas for extra protein. Top it off with a dollop of plain yogurt or a sprinkle of feta cheese to elevate the flavors even more. A crusty baguette or a side of simple greens would make a lovely addition to your meal!
Reader Tips or Helpful Notes
Feel free to swap out any grains or veggies based on your preferences or what you have on hand. This recipe is all about flexibility! Don’t shy away from experimenting with different dressings or spices—maybe add some cumin or smoked paprika to the vegetables for an extra flavor punch. Your kitchen, your rules!
Recipe FAQs
Can I use frozen vegetables? Absolutely! Frozen veggies are a great, time-saving option. Just be sure to thaw and pat them dry to ensure they roast well.
Is this recipe gluten-free? Yes, this roasted vegetable quinoa bowl is naturally gluten-free since quinoa is a gluten-free grain.
Can I meal prep this dish? Certainly! This bowl keeps well and can be prepped in advance for easy lunches or dinners throughout the week.
How do I make this vegan? This recipe is already vegan, as all of the ingredients used are plant-based! Great for those following a vegan lifestyle.
What other grains can I use instead of quinoa? Feel free to experiment with grains like barley, farro, or even brown rice for a change; just adjust the cooking times as needed!
