Veggie and Quinoa Power Bowl (Printable Version)

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

# What You Need:

→ 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

# 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 in less than an hour and actually tastes like you spent way more time on it than you did.
  • Everything is customizable, so you can work with whatever vegetables are calling to you from the produce section.
  • It hits that sweet spot between satisfying and light, leaving you energized instead of sluggish.
02 -
  • Rinsing the quinoa before cooking removes the bitter coating and makes a huge difference in how pleasant it tastes, so don't skip this step even if you're in a rush.
  • The vinaigrette tastes flat if you don't taste it as you go—lemon acidity, mustard sharpness, and sweetness all need to be in conversation with each other.
03 -
  • Don't crowd the baking sheet when roasting—give the vegetables space so they actually caramelize instead of steaming.
  • A squeeze of fresh lemon juice right before eating takes the bowl from good to unforgettable, so always have a lemon wedge on the side.
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