It was a crisp autumn afternoon when I decided to create a dish that celebrated the vibrant colors and flavors of the season. I wandered through the local farmer’s market, admiring the fresh produce and dreaming up a recipe that would not only be nutritious but also a feast for the eyes. That’s when I stumbled upon a beautiful array of vegetables—bright orange carrots, deep purple eggplants, and the sunniest yellow bell peppers. Inspired, I envisioned a warm quinoa bowl bursting with roasted vegetables and a zesty dressing that would bring everything together. This wholesome quinoa and roasted vegetable bowl became a staple in my kitchen, a go-to for both cozy dinners and meal prep for the week ahead.
Ingredients
1 cup quinoa
2 cups vegetable broth (or water)
1 medium zucchini, diced
1 medium bell pepper (any color), diced
1 medium carrot, sliced
1 small eggplant, diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ cup fresh parsley, chopped
Juice of 1 lemon
Instructions
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. In a mixing bowl, combine the diced zucchini, bell pepper, sliced carrot, and eggplant. Drizzle the olive oil over the vegetables, then sprinkle with salt, pepper, garlic powder, smoked paprika, and dried oregano. Toss until everything is well-coated.
Spread the seasoned vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even cooking. While the veggies are roasting, rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Once cooked, fluff the quinoa with a fork and set aside.
When the vegetables are perfectly roasted, remove them from the oven and let them cool slightly. In a small bowl, whisk together the lemon juice and a pinch of salt. This zesty dressing will give a bright finish to your bowl.
To assemble, start with a generous portion of quinoa in each bowl. Top it with the roasted vegetables, and drizzle the lemon dressing over the top. Finish with a sprinkle of fresh parsley for that pop of color and freshness.
This wholesome quinoa and roasted vegetable bowl not only nourishes the body but also warms the soul, reminding me of that beautiful autumn day at the market. Each bite is a celebration of nature’s bounty, and I hope it brings you as much joy as it has brought me!