Veggie and Quinoa Power Bowl (Print)

Fluffy quinoa with roasted seasonal vegetables, protein beans, and crunchy nuts in zesty lemon vinaigrette.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, sliced
05 - 1 medium carrot, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - Salt and black pepper to taste

→ Beans

11 - 1 can black beans or chickpeas, drained and rinsed

→ Nuts and Seeds

12 - 1/4 cup roasted almonds or walnuts, roughly chopped
13 - 2 tablespoons pumpkin seeds

→ Lemon Vinaigrette

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1 small garlic clove, finely minced
19 - Salt and black pepper to taste

# Directions:

01 - Preheat the oven to 425°F
02 - Arrange the bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper to make the vinaigrette.
06 - Divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.
07 - Serve immediately, or refrigerate for a refreshing cold bowl.

# Expert Advice:

01 -
  • It adapts to whatever vegetables are lurking in your crisper drawer, so nothing goes to waste.
  • The textures keep every bite interesting: fluffy quinoa, caramelized edges on the veggies, crunchy nuts, and creamy beans.
  • You can eat it warm right after cooking or cold straight from the fridge the next day, and it tastes just as good either way.
  • The lemon vinaigrette is bright enough to wake up your taste buds without overpowering the roasted flavors.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam and turn soggy instead of roasting and caramelizing.
  • Let the quinoa rest covered after cooking so it finishes absorbing the liquid and doesn't end up wet and clumpy.
  • Make the vinaigrette right before serving or the garlic flavor can get too strong if it sits for hours.
03 -
  • Toast your nuts and seeds in a dry skillet over medium heat for a few minutes to deepen their flavor and make them extra crunchy.
  • Use vegetable broth instead of water to cook the quinoa for a richer, more savory base.
  • If you like spice, add a pinch of red pepper flakes to the vinaigrette or sprinkle them over the finished bowl.
  • For a creamier dressing, blend in a tablespoon of tahini or a few spoonfuls of mashed avocado.
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