Quinoa Veggie Bowl

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. 2 Preheat oven to 400°F. Toss diced red bell pepper and zucchini with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes.
3. 3 In a large bowl, combine cooked quinoa, roasted veggies, cherry tomatoes, red onion, and parsley.
4. 4 Whisk together lemon juice, cumin, remaining olive oil, salt, and pepper. Pour over the quinoa mixture and toss to coat.
5. 5 Top with feta cheese if desired, and serve immediately.

Nutrition

Tips

• For extra protein, add chickpeas or a hard-boiled egg.
• Substitute spinach or kale for a nutrient boost.
• Make ahead and store in the fridge for up to 3 days.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold.

Serving Suggestions

• Pair with a simple tahini drizzle or a sprinkle of toasted nuts.
• Serve with warm pita bread for a heartier meal.

FAQ