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Lemon Herb Quinoa Bowl with Roasted Veggies

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A bright and nutritious Lemon Herb Quinoa Bowl featuring fluffy quinoa, fresh herbs, and a medley of perfectly roasted vegetables, ideal for a healthy and satisfying meal.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper, to taste
  • Optional: 1/4 cup feta cheese or avocado slices for topping

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the diced red bell pepper, zucchini, cherry tomatoes, and red onion on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
  3. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
  4. While the veggies roast, bring water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
  5. Remove quinoa from heat and fluff with a fork. Stir in minced garlic, lemon zest, lemon juice, remaining 1 tablespoon olive oil, parsley, basil, salt, and pepper.
  6. Divide the lemon herb quinoa into serving bowls. Top with the roasted vegetables.
  7. Garnish with optional feta cheese or avocado slices if desired. Serve warm or at room temperature.

Notes

For extra protein, add grilled chicken or chickpeas. The bowl can be served warm or chilled for a refreshing summer meal.

Find it online: https://seasonedrecipe.com/lemon-herb-quinoa-bowl-with-roasted-veggies/