Veggie and Quinoa Power Bowl (Printer-Friendly)

Fluffy quinoa paired with roasted seasonal vegetables, beans, and crunchy nuts in zesty lemon vinaigrette.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, sliced
05 - 1 medium carrot, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - Salt and black pepper to taste

→ Beans

11 - 1 can black beans or chickpeas, drained and rinsed

→ Nuts and Seeds

12 - 1/4 cup roasted almonds or walnuts, roughly chopped
13 - 2 tablespoons pumpkin seeds

→ Lemon Vinaigrette

14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1 small garlic clove, finely minced
19 - Salt and black pepper to taste

# How to Prepare:

01 - Preheat the oven to 425°F
02 - Arrange the bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper.
06 - Divide quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.
07 - Serve immediately, or refrigerate for a refreshing cold bowl.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can actually make this on a weeknight without losing your mind.
  • Every component stays crispy and flavorful, even if you make it ahead and eat it cold the next day.
  • It feels substantial enough to satisfy you, but light enough that you won't crash afterward.
02 -
  • Roasting vegetables at 425°F gets them caramelized and tender without turning them into mush—a lower temperature means they steam instead of roast, which defeats the whole purpose.
  • Rinsing your canned beans matters more than it seems; that starchy liquid dilutes your dressing and makes everything taste tinny.
03 -
  • Make extra vinaigrette even if you only need what's called for—you'll find yourself drizzling it on other salads and roasted vegetables all week and wondering how you ever cooked without it.
  • Toast your nuts and seeds in a dry skillet for 2 minutes before adding them; this wakes up their flavor and makes them taste fresher than they've tasted in months.
Go Back