Save A vibrant, nourishing bowl featuring fluffy quinoa, oven-roasted seasonal vegetables, and a fresh, zesty herb dressing. Perfect for a wholesome lunch or dinner.
I first made this quinoa bowl for my family on a busy weeknight. We loved how simple it was to prepare and how the fresh herb dressing brought all the roasted vegetables to life.
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Ingredients
- Quinoa: 1 cup, rinsed
- Water: 2 cups
- Salt: 1/4 teaspoon
- Red bell pepper: 1 medium, diced
- Zucchini: 1 medium, sliced
- Red onion: 1 small, cut into wedges
- Cherry tomatoes: 1 cup, halved
- Carrot: 1 medium, sliced
- Olive oil: 2 tablespoons
- Smoked paprika: 1/2 teaspoon
- Ground black pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Extra-virgin olive oil: 1/4 cup
- Lemon juice: 2 tablespoons (freshly squeezed)
- Red wine vinegar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Garlic: 1 clove, minced
- Fresh parsley: 1/4 cup, finely chopped
- Fresh basil: 2 tablespoons, finely chopped
- Salt and pepper: to taste
- Crumbled feta cheese: 1/3 cup (optional)
- Toasted pumpkin seeds: 1/4 cup (optional)
- Avocado: 1, sliced (optional)
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Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Prep Vegetables:
- Arrange the bell pepper, zucchini, red onion, cherry tomatoes, and carrot on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with smoked paprika, salt, and black pepper. Toss to coat.
- Roast Vegetables:
- Roast vegetables in the oven for 25–30 minutes, stirring halfway, until golden and tender.
- Cook Quinoa:
- In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
- Make Herb Dressing:
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, parsley, and basil in a small bowl. Season with salt and pepper to taste.
- Assemble Bowls:
- Divide quinoa among four bowls. Top with roasted vegetables. Drizzle with herb dressing.
- Add Toppings:
- Add optional toppings like feta cheese, pumpkin seeds, and avocado if desired. Serve warm or at room temperature.
Save Eating this quinoa bowl together on the patio made our dinner feel extra special. Everyone enjoyed assembling their own bowl with their favorite toppings.
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Required Tools
Baking sheet, medium saucepan with lid, mixing bowls, whisk, knife, and cutting board are all you need to prepare this flavorful meal.
Allergen Information
If you include feta cheese, the dish contains milk. The herb dressing has Dijon mustard. Pumpkin seeds may be processed in facilities with nuts. Always check ingredients for potential cross-contamination.
Nutritional Information
One serving (without optional toppings) provides approximately: Calories 340, Total Fat 14 g, Carbohydrates 46 g, Protein 8 g.
Save 
Fresh herbs and colorful veggies make this quinoa bowl both healthy and satisfying. Enjoy customizing it to fit your preferences for a quick meal anytime.
Recipe Questions & Answers
- → How do I ensure quinoa is fluffy and well-cooked?
Rinse quinoa thoroughly before cooking to remove bitterness. Simmer it in salted water, then let it rest off the heat to absorb moisture. Fluff with a fork before serving.
- → What vegetables work best for roasting in this dish?
Bell peppers, zucchini, red onions, cherry tomatoes, and carrots roast well together, becoming tender and flavorful. Feel free to swap in seasonal veggies like sweet potatoes or eggplant.
- → How is the herb dressing prepared?
The dressing combines olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, garlic, parsley, and basil, whisked until blended. It adds a fresh, tangy layer of flavor to the dish.
- → Can I customize the toppings?
Optional toppings like crumbled feta, toasted pumpkin seeds, and avocado enhance creaminess and texture but can be omitted or substituted to suit dietary preferences.
- → Is this dish suitable for gluten-free and vegetarian diets?
Yes, using the listed ingredients keeps the dish both gluten-free and vegetarian. Omitting feta cheese makes it vegan-friendly as well.
