Sheet Pan Roasted Vegetable Grain Bowl

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Optional: feta cheese for serving

Steps

1. 1 Preheat oven to 400°F (200°C).
2. 2 In a medium pot, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 In a large bowl, toss bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, oregano, paprika, salt, and pepper.
4. 4 Spread vegetables evenly on a sheet pan and roast for 25-30 minutes, until tender and slightly caramelized.
5. 5 Once quinoa is cooked, stir in lemon juice and parsley.
6. 6 Divide quinoa among serving bowls and top with roasted vegetables.
7. 7 Serve immediately with optional feta cheese.

Nutrition

Tips

• For extra flavor, add a handful of toasted pine nuts or sunflower seeds.
• Feel free to swap in any seasonal vegetables you have on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep the grains moist.

Serving Suggestions

• Pair with a simple green salad or warm pita bread.
• Drizzle with tahini dressing for added richness.

FAQ