Vegetarian Roasted Vegetable Quinoa Bowl - Vegetarian
The Hearty Harvest Quinoa Bowl is a symphony of roasted vegetables and fluffy quinoa, all brought together with a touch of balsamic vinegar. It’s not just about the looks, though the vibrant colors are sure to catch your eye. This bowl is packed with flavors that complement each other perfectly, making every bite a delightful experience.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium carrot, chopped
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a medium pot, bring water to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- While the quinoa is cooking, place the chopped bell pepper, zucchini, carrot, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly charred.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Drizzle with balsamic vinegar and toss to coat.
- Garnish with fresh parsley before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 48g | Protéines: 12g | Fat: 10g | Sucre: 8g
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