Roasted Veggie Quinoa Bowl
A wholesome and nutritious bowl featuring roasted Brussels sprouts, carrots, and crumbled feta served over fluffy quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa
- 2 cups Brussels sprouts, halved
- 2 large carrots, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse 1 cup of quinoa under cold water.
- Cook quinoa according to package instructions, preferably in vegetable broth.
- Chop Brussels sprouts and carrots into even pieces.
- Toss vegetables with olive oil, salt, and pepper in a bowl.
- Spread vegetables on a baking sheet and roast for 20-25 minutes.
- Combine cooked quinoa with roasted vegetables in a large bowl.
- Sprinkle feta and herbs on top, then gently toss.
- Taste and adjust seasoning before serving.
Notes
This dish is customizable with various seasonal vegetables and can be made vegan by omitting feta.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: quinoa, roasted vegetables, healthy bowl, vegetarian meal, Mediterranean recipe