Recipe

Quinoa and Vegetable Lunch Bowl Recipe

25 minutes Cook
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If you’re looking for a healthy, filling and delicious lunch option, this Quinoa and Vegetable Lunch Bowl is perfect! It’s packed with plant-based protein, fiber, vitamins and minerals, and it’s easy to make. You can prepare the quinoa and roast the vegetables ahead of time, and then assemble the bowls quickly when you’re ready to eat.

This recipe is also versatile and customizable, so you can use your favorite vegetables or toppings. Feel free to add some avocado, nuts, seeds or a drizzle of tahini for extra flavor and nutrition. This Quinoa and Vegetable Lunch Bowl is ideal for busy weekdays, meal prepping or any time you want a satisfying and nourishing meal.

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Quinoa and Vegetable Lunch Bowl

Quinoa and Vegetable Lunch Bowl

goodlookscauser
This Quinoa and Vegetable Lunch Bowl is a healthy and delicious meal that's easy to make and customize. It's packed with protein, fiber, vitamins and minerals, and it's perfect for lunch or dinner. You can prepare the quinoa and roast the vegetables ahead of time, and then assemble the bowls quickly when you're ready to eat. This recipe is vegan, gluten-free and dairy-free, and it's perfect for meal prepping or busy weekdays.
prep time
15 minutes
cooking time
25 minutes
servings
4
total time
40 minutes

Equipment

  • Large pot

  • Baking sheet

  • Mixing bowl

  • Measuring cups and spoons

  • Cutting board

  • Knife

Ingredients

  • 1 cup quinoa, rinsed

  • 2 cups water

  • 1 red bell pepper, chopped

  • 1 zucchini, chopped

  • 1 yellow squash, chopped

  • 1 small red onion, chopped

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • Salt and pepper, to taste

  • 1 can chickpeas, rinsed and drained

  • 4 cups baby spinach or mixed greens

  • Lemon wedges, for serving

Instructions

1
Preheat the oven to 400°F (200°C).
2
In a large pot, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and set aside.
3
In a mixing bowl, toss the chopped vegetables with the olive oil, dried oregano, salt and pepper.
4
Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
5
In a separate bowl, mix the cooked quinoa and chickpeas.
6
To assemble the bowls, divide the baby spinach or mixed greens among 4 bowls. Top each bowl with the quinoa and chickpea mixture, and the roasted vegetables.
7
Serve with lemon wedges and enjoy!

Notes

You can use any vegetables you like or have on hand, such as broccoli, cauliflower, sweet potato, or Brussels sprouts. You can also use any type of bean or legume instead of chickpeas, such as black beans, lentils, or edamame. You can store the cooked quinoa and roasted vegetables separately in airtight containers in the fridge for up to 4 days, and assemble the bowls when you're ready to eat.
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