Veggie Quinoa Power Bowl (Printable Version)

Fluffy quinoa meets roasted vegetables, beans, and nuts with zesty lemon vinaigrette.

# What You Need:

→ 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

# Steps:

01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Arrange 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 thoroughly to coat evenly.
03 - Place in preheated oven for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - Combine quinoa and water or broth in a saucepan. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is completely absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until emulsified.
06 - Divide cooked quinoa evenly among four bowls. Top each portion with roasted vegetables, beans, nuts, and seeds. Drizzle generously with lemon vinaigrette.
07 - Serve immediately while warm, or refrigerate for a chilled presentation.

# Expert Advice:

01 -
  • You can prep most of it ahead and assemble in minutes, making it perfect for those weeks when you need to feel put-together.
  • It genuinely tastes better each time you eat it as the flavors meld together, so leftovers are actually the best part.
  • Every ingredient pulls its weight nutritionally, so you get that satisfied feeling that lasts all afternoon.
02 -
  • Don't skip rinsing the quinoa, because if you don't, it'll have a slightly bitter, soapy aftertaste that people will notice even if they can't name it.
  • The roasted vegetables need to actually caramelize at the edges, not just soften; this is what creates the depth of flavor that makes the whole bowl sing.
03 -
  • Make your vinaigrette in a glass jar so you can shake it up again when you serve leftovers, and it lasts for a week in the fridge.
  • Toast your nuts and seeds lightly in a dry skillet for 2 to 3 minutes before adding them, because the flavor difference is absolutely worth those three minutes.
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