Quinoa and Roasted Vegetable Bowl
A light and nutritious meal made with roasted vegetables and quinoa.
Ingredients
- 1 cup quinoa rinsed and drained
- 2 cups vegetable stock
- 1 red bell pepper diced
- 1 zucchini diced
- 1 eggplant diced
- 1 carrot thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili flakes
- Salt and black pepper
- For garnish: Fresh basil leaves and pomegranate seeds optional
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon tahini
- 1 garlic clove grated
Instructions
- Cook the quinoa in vegetable stock for 15 minutes and set aside.
- Preheat the oven to 200°C (400°F).
- Place the diced vegetables on a baking tray. Drizzle with olive oil, oregano, chili flakes, salt, and pepper, and toss to combine.
- Roast the vegetables in the oven for 20-25 minutes, stirring occasionally for even cooking.
- For the dressing, mix lemon juice, olive oil, tahini, and grated garlic in a small bowl.
- In a serving bowl, add the cooked quinoa, top with the roasted vegetables, and drizzle with the dressing.
- Garnish with fresh basil leaves and pomegranate seeds before serving.
NUTRITION FACTS (Per Serving)
Calories: 290 kcal
Carbs: 40 g
Fat: 10 g
Protein: 8 g