Skip To Content

    Eat Your Colors With This Roasted Veggie Quinoa Bowl

    You'll even be prepared for Meatless Monday this week.

    Roasted Veggie Quinoa Bowl

    Here's a video showing you how to make this quinoa bowl:

    Facebook: video.php


    For the roasted vegetables:

    2 zucchini squash, diced

    2 carrots, diced

    1 red bell pepper, diced

    1 yellow bell pepper, diced

    1 teaspoon lemon zest

    1 teaspoon salt

    ½ teaspoon garlic powder

    ¼ cup olive oil

    For the quinoa:

    ½ tablespoon olive oil

    ½ cup quinoa

    1 cup water

    ¼ teaspoon salt

    ⅓ cup sliced almonds

    For the garnish:

    flat-leaf parsley

    lemon zest


    1. Preheat oven to 400°F/200°C.

    2. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.

    3. Spread the veggie mixture evenly on a large baking sheet.

    4. Bake for 45-50 minutes.

    5. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.

    6. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.

    7. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.

    8. Enjoy!