This Roasted Vegetable Quinoa Bowl is packed with tasty, colorful veggies and hearty quinoa. It’s warm, filling, and a great choice for lunch or dinner!
The best part? You can mix and match your favorite veggies! I love tossing in some extra spinach and a squeeze of lemon. It’s so easy to make, I swear my kitchen dances while I do!
Key Ingredients & Substitutions
Quinoa: Tri-color quinoa adds a nice visual touch to the dish. If you can’t find it, feel free to use regular quinoa or even brown rice for a different texture.
Bell Peppers: Yellow and red bell peppers bring sweetness. You can substitute them with green peppers, though they have a slightly more bitter flavor. Any color works well here!
Kale: Kale adds a nutritional punch and a slight crunch. If you’re not a fan, spinach can be a great substitute, though it won’t have the same texture. Adjust cooking time accordingly.
Olive Oil: The oil helps with roasting and brings flavor. You can swap it for avocado oil or melted coconut oil if needed. Both options give a different but pleasant flavor.
Spices: Garlic powder and smoked paprika are key flavor boosters. If you want a little more kick, try adding some chili powder or red pepper flakes!
How Do I Cook Quinoa Perfectly?
Cooking quinoa is straightforward but does need a little attention. Start by rinsing the quinoa thoroughly to remove any bitterness. This step really enhances the flavor.
- Combine rinsed quinoa in a saucepan with water or broth for flavor.
- Bring it to a boil, then reduce the heat to low and cover the pot.
- Simmer for 15 minutes until it absorbs all the liquid; no peeking, please!
- Once done, remove from heat and fluff it with a fork. This step separates the grains perfectly.
How to Make a Delicious Roasted Vegetable Quinoa Bowl
Ingredients You’ll Need:
For the Quinoa:
- 1 cup tri-color quinoa
- 2 cups water or vegetable broth
For the Roasted Vegetables:
- 1 small yellow bell pepper, diced
- 1 small red bell pepper, diced
- 1 small red onion, cut into chunks
- 1 small carrot, sliced
- 1 small zucchini or yellow squash, diced
- 1 cup cauliflower florets
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Kale:
- 2 cups kale, chopped (stems removed)
- 1 tablespoon lemon juice (optional)
- Fresh herbs for garnish (optional, e.g., parsley or cilantro)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 25-30 minutes for cooking and roasting. In total, you’ll need about 45-60 minutes to have this nutritious and colorful bowl ready to serve!
Step-by-Step Instructions:
1. Preheat and Rinse:
First, preheat your oven to 400°F (200°C). As it warms up, rinse your quinoa well under cool water using a fine mesh strainer. This will help remove any bitter flavor from the quinoa.
2. Cook the Quinoa:
In a medium saucepan, combine the rinsed quinoa with the water or vegetable broth. Bring this mixture to a boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for about 15 minutes. When the quinoa has absorbed all the liquid, remove it from heat and fluff it gently with a fork.
3. Prepare the Vegetables:
While the quinoa is cooking, chop up your vegetables! In a large bowl, mix the diced yellow and red bell peppers, red onion, sliced carrot, diced zucchini or yellow squash, and cauliflower florets. Drizzle with 1 tablespoon of olive oil, sprinkle the garlic powder and smoked paprika, and add salt and pepper to taste. Toss everything together until well coated.
4. Roast the Vegetables:
Spread the seasoned vegetables out in a single layer on a baking sheet. Roast them in your preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and have a lovely caramelization.
5. Massage the Kale:
While your vegetables are roasting, take the chopped kale and place it in a bowl. Add the remaining 1 tablespoon of olive oil and a pinch of salt, then massage the kale with your hands for a minute or until it softens. If you’d like an extra tang, drizzle some lemon juice on top.
6. Assemble the Bowl:
Once everything is ready, it’s time to put it all together! In a large bowl, add the cooked quinoa as a base. Top it with your roasted vegetables and the massaged kale.
7. Serve and Enjoy!
Gently toss everything together to combine. Give it a taste and adjust any seasoning if needed! For a fresh touch, sprinkle on some of your favorite herbs. Serve your Roasted Vegetable Quinoa Bowl warm or at room temperature. Enjoy your colorful, healthy meal!
Can I Use Other Types of Quinoa?
Absolutely! If tri-color quinoa isn’t available, you can easily substitute it with white or red quinoa. Just keep in mind that cooking times may vary slightly, so check package instructions for the best results.
Can I Add Other Vegetables?
Of course! This recipe is very flexible. Feel free to add or substitute with your favorite vegetables like broccoli, sweet potatoes, or asparagus. Just ensure they cook well together within the roasting time.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove, adding a splash of olive oil or water to keep the dish moist.
Can I Make This Dish Vegan?
This dish is already vegan-friendly! Just ensure that the vegetable broth you use is vegan as well. It’s a great option for plant-based meals.
