Description
A nutritious and flavorful bowl of roasted vegetables served over quinoa.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 cup feta cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Chop vegetables and place them on a baking sheet.
- Drizzle vegetables with olive oil, salt, pepper, garlic powder, and thyme. Toss to coat.
- Roast vegetables in the oven for 20-25 minutes, until tender.
- Fluff cooked quinoa with a fork.
- Serve quinoa in bowls topped with roasted vegetables and feta cheese if using.
Notes
- You can use any vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Roasted Vegetable Quinoa Bowl