Quinoa Bowl Recipe
Quinoa topped with roasted vegetables and a lemon vinaigrette.
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Ingredients
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Quinoa Bowl Ingredients
Method
Preparation Directions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Roast the Vegetables
Preheat the oven to 425°F (220°C). In a bowl, toss the diced bell pepper, zucchini, and red onion with olive oil, salt, and black pepper. Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together lemon juice, honey (if using), minced garlic, and a pinch of salt and pepper to taste.
- 4
Assemble the Bowl
In a serving bowl, fluff the cooked quinoa with a fork. Top with the roasted vegetables and drizzle with the lemon vinaigrette. Garnish with chopped parsley before serving.