Quinoa and Roasted Vegetable Bowl

This week, we’re diving into a dish that’s as nourishing as it is delightful – the Quinoa & Roasted Vegetable Bowl. In the hustle and bustle of our fitness-focused lives, finding a meal that’s both easy to prepare and packed with nutrients can feel like a challenge. But worry not! Our recipe this week is a game-changer for anyone looking to fuel their body with the right kind of energy.

Quinoa, often hailed as a ‘superfood,’ forms the foundation of this vibrant bowl. It’s a fantastic source of complete protein, rich in fiber, and loaded with essential vitamins and minerals. To accompany it, we roast a colorful medley of vegetables – zucchini, bell peppers, red onions, and more – each bringing its unique flavors and health benefits to the table.

What makes this recipe a real star for meal preppers? It’s incredibly versatile and stays fresh for days. Whether you’re looking for a quick lunch fix or a hassle-free dinner option, this bowl has got you covered. So, let’s get our aprons on and start prepping a meal that’s as good for your body as it tastes!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: fresh herbs (like parsley or cilantro), lemon juice, feta cheese, or nuts for topping

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Cook the Quinoa: Rinse quinoa under cold water. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
3. Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Place the diced zucchini, bell pepper, red onion, cherry tomatoes, and broccoli florets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat.
4. Roast the Vegetables: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned.
5. Assemble the Bowls: Divide the cooked quinoa among bowls. Top with roasted vegetables.
6. Add Optional Toppings: Garnish with your choice of toppings such as fresh herbs, a squeeze of lemon juice, feta cheese, or a sprinkle of nuts.

Tips for Meal Prep

• Store Separately: Keep the quinoa and vegetables in separate containers in the refrigerator for up to 5 days.
• Reheat & Serve: Reheat in the microwave when ready to eat. If desired, add fresh toppings after reheating.

This meal is balanced with complex carbs, healthy fats, and good protein. It’s versatile, so you can swap in different vegetables or protein sources (like chickpeas or grilled chicken) depending on your preference and nutritional goals. Enjoy your meal prep!