Name: Lemon Herb Roasted Vegetable Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup Dry Quinoa; 2 cups Vegetable Broth; 1 large Zucchini, sliced into half-moons; 1 large Red Bell Pepper, chopped; 1 small Red Onion, wedged; 1 cup Cherry Tomatoes; 4 tbsp Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 2 cloves Garlic, minced; 1/4 cup Fresh Parsley, chopped; 1 tsp Dried Oregano; to taste N/A Salt and Black Pepper

"This vibrant bowl combines fluffy, protein-rich quinoa with caramel-edged roasted vegetables and a zesty, house-made lemon herb vinaigrette. It is a refreshing yet filling meal that works beautifully for a light dinner or a high-energy office lunch."

1 Ingredients

Qty	Item
1 cup 185 g	Dry Quinoa
2 cups 480 ml	Vegetable Broth
1 large 300 g	Zucchini, sliced into half-moons
1 large 150 g	Red Bell Pepper, chopped
1 small 100 g	Red Onion, wedged
1 cup 150 g	Cherry Tomatoes
4 tbsp 60 ml	Extra Virgin Olive Oil
3 tbsp 45 ml	Fresh Lemon Juice
2 cloves 6 g	Garlic, minced
1/4 cup 15 g	Fresh Parsley, chopped
1 tsp 2 g	Dried Oregano
to taste N/A 0 g	Salt and Black Pepper

2 Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Toss the zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper on the prepared baking sheet. Spread them in a single layer.

Roast the vegetables for 20-25 minutes, or until they are tender and slightly charred around the edges.

While vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, parsley, and oregano to create the dressing.

In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Pour the lemon herb dressing over the top and toss gently to combine.

Serve warm or at room temperature, garnished with extra parsley if desired.

·
Rinse your quinoa thoroughly in a fine-mesh sieve to remove the natural saponins which can cause a bitter taste.
·
For extra creaminess, top the bowl with crumbled feta cheese or a dollop of Greek yogurt.
·
To ensure even roasting, don't overcrowd the baking sheet; use two sheets if necessary to let the steam escape.
·
Swap vegetable broth for water when cooking quinoa to infuse the grains with significantly more flavor.

? Frequently Asked Questions

Can I eat this quinoa bowl cold?

Absolutely! This recipe works wonderfully as a cold pasta-style salad, making it ideal for meal prepping lunches ahead of time.

How long will this keep in the refrigerator?

When stored in an airtight container, this bowl will stay fresh for up to 4 days.

Can I add protein to this bowl?

Yes, it pairs perfectly with grilled chicken, roasted chickpeas, or sautéed shrimp.

What other vegetables can I use?

Broccoli, cauliflower, asparagus, and sweet potatoes are all excellent substitutes or additions to this recipe.

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