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Roasted Veggie Grain Bowl

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A vibrant and nutritious meal that combines roasted seasonal vegetables with wholesome quinoa, drizzled in a tangy lemon-Dijon dressing. Perfect for lunch or dinner, this bowl is not only visually appealing but also packed with flavor and goodness. Enjoy a delightful blend of textures and tastes that will satisfy your cravings while nourishing your body.

Ingredients

Scale
  • 1 cup quinoa
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 medium red onion, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Rinse quinoa under cold water and combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
  3. While the quinoa cooks, chop the bell peppers, zucchini, and red onion into bite-sized pieces and spread them on the prepared baking sheet.
  4. Drizzle olive oil over the veggies; sprinkle with garlic powder, salt, and pepper. Toss to coat evenly. Roast for 20-25 minutes until tender and slightly caramelized.
  5. For the dressing, whisk together lemon juice and Dijon mustard in a small bowl; adjust seasoning if needed.
  6. Once everything is cooked, fluff quinoa with a fork and divide it into bowls. Top with roasted veggies and drizzle dressing over each serving.

Nutrition

Find it online: https://cookingbyamelia.com/colorful-roasted-veggie-grain-bowl-recipe-for-a-healthy-meal/