Roasted Veggie & Quinoa Bowl Recipe
tomatoes + carrots + broccoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots into bite-sized pieces and halve the cherry tomatoes. In a bowl, toss the carrots, broccoli florets, olive oil, salt, black pepper, and garlic powder. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- 3
Assemble the Bowl
In a serving bowl, layer the fluffy quinoa, roasted vegetables, and sprinkle with fresh parsley. Drizzle with lemon juice before serving.