Veggie and Quinoa Power Bowl (Print Version)

Fluffy quinoa with roasted seasonal vegetables, protein-rich beans, and crunchy nuts in zesty lemon vinaigrette.

# Ingredient List:

→ 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

# Cooking Directions:

01 - Preheat the oven to 425°F.
02 - Arrange the 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 to coat evenly.
03 - Roast vegetables 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 or 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 olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper.
06 - Divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.
07 - Serve immediately, or refrigerate for a refreshing cold bowl.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking when you actually spent less than an hour, which feels like a small miracle on a busy day.
  • The roasted vegetables get this golden, slightly crispy exterior that makes you forget you're eating something healthy.
  • You can prep it once and eat it three different ways—warm right out of the oven, as leftovers, or cold the next morning.
02 -
  • Don't skip rinsing the quinoa—it makes the difference between grainy and fluffy, and I learned this the hard way after making it twice.
  • Roasting vegetables at a high temperature is what creates those caramelized edges that make you actually want to eat them, not something you're forcing down because it's healthy.
03 -
  • If your quinoa comes out mushy, you either overcooked it or used too much liquid—measure the water carefully and set a timer.
  • The secret to this bowl tasting restaurant-quality is the balance of warm roasted vegetables against cool quinoa and the brightness of fresh lemon hitting everything at the end.
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