Description
A flavorful and nutritious lunch bowl packed with fresh veggies, whole grains, and a zesty dressing.
Ingredients
Scale
- 1 cup Quinoa
- 2 cups Assorted Vegetables (peppers, zucchini, carrots)
- 1 can Chickpeas or Beans
- Fresh Herbs (parsley or cilantro)
- 3 tbsp Olive Oil
- 2 tbsp Lemon Juice
- 1 tsp Mustard
- Salt and Pepper to taste
- 1 tsp Honey (optional)
Instructions
- Rinse the quinoa under cold water to remove its natural coating. Place it in a pot with double the amount of water or vegetable broth. Bring it to a boil, then reduce to a gentle simmer, covering for about 15 minutes until fluffy.
- Preheat your oven to 425°F (220°C). Chop your vegetables into bite-sized pieces and place them on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast the vegetables for 20-25 minutes, stirring halfway through until golden and caramelized.
- Prepare your dressing by whisking together olive oil, lemon juice, honey (if desired), and mustard. Adjust flavors to your preference.
- Combine the cooked quinoa, roasted vegetables, and chickpeas in a mixing bowl. Drizzle with dressing and gently toss to mix.
- Garnish with fresh herbs before serving.
Notes
Make-ahead: Prepare the quinoa and roasted vegetables a day in advance. Customize with proteins like grilled chicken or tofu, and add nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg