Veggie Quinoa Power Bowl (Print)

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

# What you'll 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

# How To Make It:

01 - Set oven to 425°F and allow to reach temperature.
02 - Arrange diced bell pepper, sliced zucchini, sliced carrot, onion wedges, and halved cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
03 - Roast 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 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 extra virgin olive oil, fresh lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until combined.
06 - Divide cooked quinoa among four bowls. Top each with roasted vegetables, drained beans, chopped nuts, and seeds.
07 - Drizzle lemon vinaigrette over each bowl. Serve immediately or refrigerate for a cold version.

# Expert Tips:

01 -
  • It tastes different every time depending on what's in season, so you never get tired of making it.
  • Everything comes together in under an hour, and you can eat it warm right away or cold from the fridge the next day.
  • The lemon vinaigrette is so simple but transforms the whole bowl from ordinary to restaurant-quality.
02 -
  • Rinsing quinoa is non-negotiable—I learned this the hard way when my first batch tasted bitter and soapy, and I couldn't figure out why.
  • Stir the vegetables halfway through roasting so they cook evenly and caramelize on all sides instead of steaming.
  • Make the vinaigrette last so the flavors are bright when you taste it; old vinaigrette tastes flat and separated.
03 -
  • Pat dry your roasted vegetables after they cool if they've released moisture, so the bowl doesn't get watery when you eat it later.
  • Toast your nuts lightly in a dry pan before adding them if you want an extra boost of flavor and crunch.
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