Roasted Vegetable and Goat Cheese Grain Bowls

• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 ounces goat cheese, crumbled
• 2 cups baby spinach leaves
• Optional: 1/4 cup toasted pine nuts

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 Toss diced zucchini, bell peppers, and onion with 2 tablespoons olive oil, thyme, salt, and pepper on a baking sheet.
4. 4 Roast vegetables for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
5. 5 Divide quinoa among four bowls.
6. 6 Top each bowl with roasted vegetables, crumbled goat cheese, and baby spinach leaves.
7. 7 Drizzle with remaining olive oil and sprinkle with toasted pine nuts, if using.
8. 8 Serve immediately.

Equipment

• Baking sheet
• Medium saucepan
• Cutting board and knife

Variations

• Add cooked chickpeas for extra protein.
• Use feta cheese for a tangy alternative.

Substitutions

• Use brown rice or farro instead of quinoa for gluten-free options.
• Substitute almond feta for a vegan version.

Pairings

• Serve with a chilled Sauvignon Blanc or a sparkling water with lemon.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Feel free to swap in your favorite seasonal vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a drizzle of olive oil for freshness.

Serving Suggestions

• Pair with a crisp green salad or a warm, crusty baguette.

FAQ