Veggie Quinoa Power Bowl (Printable version)

Fluffy quinoa paired with roasted veggies, protein-rich beans, crunchy nuts, and bright lemon vinaigrette in a colorful bowl.

# 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 (15 ounces) 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 (pepitas)

→ 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

# How-To Steps:

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 Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for those days when hunger strikes but time won't cooperate.
  • Everything can be prepped ahead and assembled fresh, so you can grab components from the fridge like you're building your own custom meal.
  • The nutty quinoa and crispy roasted vegetables create layers of texture that make eating feel like an actual experience, not a chore.
02 -
  • Roasting vegetables low and slow at a lower temperature for longer is tempting, but this bowl needs high heat and a shorter roast to get proper caramelization without the vegetables turning watery and sad.
  • Don't skip the resting period for the quinoa—those five covered minutes allow the grains to finish cooking and separate into individual fluffy pieces instead of clumping together into a dense mass.
03 -
  • Pat your roasted vegetables dry before serving if they release excess moisture—a quick drain in a colander prevents a soggy bowl.
  • Use a Dijon mustard in the vinaigrette as an emulsifier; it helps the oil and lemon juice stay together rather than separating into slick and bitter layers.
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