Description
A healthy and filling bowl with quinoa, roasted vegetables, and a protein source.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup broccoli florets
- 1/2 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 can (15 ounces) chickpeas, rinsed and drained
- Optional: feta cheese or avocado for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa. Cook it in vegetable broth according to package directions.
- In a bowl, toss the bell pepper, zucchini, broccoli, and red onion with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet. Roast for 20-25 minutes, or until tender.
- If using, roast the chickpeas for the last 10 minutes of the vegetables’ cooking time.
- Assemble the bowls: Place quinoa in the bottom. Top with roasted vegetables and chickpeas. Add feta cheese or avocado if desired.
Notes
- You can substitute any vegetables you like.
- Add a squeeze of lemon juice for extra flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Lunch/Dinner
- Method: Roasting
- Cuisine: Mediterranean