Roasted Vegetable Quinoa Bowl with Lemon Vinaigrette
A wholesome and colorful roasted vegetable quinoa bowl drizzled with a zesty lemon vinaigrette, perfect for a nutritious meal.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1) medium zucchini, diced
- (1) medium bell pepper, diced
- (1) medium carrot, sliced
- (1) red onion, chopped
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1/4 teaspoons) paprika
- (1/4 cups) fresh parsley, chopped
- (1) lemon, juiced
- (1 tablespoon) Dijon mustard
- (1 tablespoon) honey
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a medium pot, combine 1 cup quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Add 2/4 teaspoon black pepper and 2/4 teaspoon garlic powder.
- 3
While the quinoa cooks, prepare the vegetables. In a large bowl, combine 1 medium zucchini, 1 medium bell pepper, 1 medium carrot, and 1 red onion.
- 4
Drizzle 2 tablespoons olive oil over the vegetables and sprinkle with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika. Toss to coat evenly.
- 5
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 6
In a small bowl, whisk together the juice of 1 lemon, 1 tablespoon Dijon mustard, and 1 tablespoon honey to make the lemon vinaigrette.
- 7
Once the quinoa and vegetables are ready, fluff the quinoa with a fork and divide it among 4 bowls.
- 8
Top each bowl with the roasted vegetables and drizzle with the lemon vinaigrette. Garnish with 1/4 cup fresh parsley, chopped.
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