Roasted Veggie Quinoa Bowl

Serving Size: 4

Diabetes and heart health friendly, this Roasted Veggie Quinoa Bowl is packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. It’s a simple, flavorful, and filling meal that's easy on the budget and great for managing blood sugar.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Cooking Tools Required

Heavy duty rimmed baking sheet, Mixing spoon, Oven, Pot with lid, Spatula, Top Stove

Ingredients

1 cup quinoa
2 cup water
1 each zucchini medium, chopped
1 each bell pepper medium, chopped
1 each carrot medium, sliced
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon fresh lemon juice
1/2 teaspoon Kosher salt

Optional:

2 tablespoon cilantro chopped, for garnish

Instructions

Cook the quinoa:

Rinse 1 cup of quinoa under cold water.
In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
Fluff the quinoa with a fork and set aside.

Roast the vegetables:

Preheat the oven to 400°F (200°C).
On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

Assemble the bowl:

Divide the cooked quinoa into 4 bowls.
Top with the roasted vegetables and drizzle with fresh lemon juice.
Garnish with fresh cilantro, if desired.

Serve:

Serve immediately or store in the refrigerator for a quick meal later.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition