Roasted Veggie and Quinoa Bowl (#46)
Basic Information
- Servings: 2
- Serving Size: 1 bowl
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Flexitarian
- DASH
- Pescatarian
- Gluten-Free
- Halal
- Kosher
Equipment
- Baking sheet
- Medium saucepan
- Measuring cups and spoons
Ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 cup zucchini, sliced
- 1 cup bell pepper, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 400°F.
- On a baking sheet, toss zucchini and bell pepper with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
- In a medium saucepan over medium heat, bring water to a boil, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until tender.
- Divide quinoa into two bowls, top each with half the roasted veggies, and serve warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat in a microwave or stovetop.
Nutrition
- Calories: 260
- Protein: 8g
- Fat: 10g
- Carbs: 34g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A