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To make Garlic Herb Roasted Veggie Quinoa Bowls, gather these key ingredients: - 1 cup quinoa, thoroughly rinsed and drained - 2 cups vegetable broth or water - 1 medium zucchini, cut into bite-sized dice - 1 bell pepper (red or yellow), chopped into small pieces - 1 cup cherry tomatoes, halved for sweetness - 1 cup broccoli florets, cut into small bite-sized pieces These ingredients create a hearty base for your bowls. Quinoa offers protein and fiber, while the veggies add color and nutrition. Flavor is key in this dish. Use these seasonings to enhance the taste: - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Sea salt and freshly cracked black pepper to taste - Juice of ½ lemon, to brighten flavors The olive oil brings richness, while garlic and herbs add depth. The lemon juice gives a fresh kick, making every bite pop. Add a finishing touch with these optional garnishes: - ¼ cup fresh parsley, finely chopped for garnish Fresh parsley not only looks good but also adds a burst of flavor. You can also sprinkle some crumbled feta cheese for extra creaminess. This simple yet delicious combo makes Garlic Herb Roasted Veggie Quinoa Bowls a delight for any meal. Enjoy making and tasting this dish! Start by preheating your oven to 425°F (220°C). This heat will help roast the veggies to perfection. While the oven warms up, gather your ingredients. You will need quinoa, a mix of colorful veggies, olive oil, garlic, and herbs. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low and cover the pot. Let it simmer for 15 minutes. After cooking, remove it from the heat and let it sit for another 5 minutes, covered. Fluff the quinoa gently with a fork when ready. While the quinoa cooks, prep your veggies. In a large bowl, mix together diced zucchini, chopped bell pepper, halved cherry tomatoes, and broccoli florets. In a small bowl, whisk together 3 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, sea salt, and black pepper. Pour this mix over the veggies and toss them well. Spread them on a baking sheet in a single layer. Roast in the oven for 20-25 minutes. Stir the veggies halfway through for even cooking. Once both the quinoa and roasted veggies are ready, it’s time to build your bowls. Start with a hearty scoop of quinoa at the bottom. Layer on a colorful mix of roasted vegetables. Drizzle fresh lemon juice over the top and add a sprinkle of chopped parsley for a fresh touch. This dish not only looks good but tastes fantastic too! To cook quinoa well, rinse it first. This step removes any bitter taste. Use a medium saucepan. Combine one cup of rinsed quinoa with two cups of vegetable broth or water. Bring it to a boil over medium-high heat. Once boiling, lower the heat and cover it. Let it simmer for about 15 minutes. The quinoa will absorb the liquid and look fluffy. After cooking, let it sit covered for five more minutes. Fluff it gently with a fork before serving. Roasting brings out the best flavors in vegetables. Start by cutting them into similar sizes. This helps them cook evenly. Preheat your oven to 425°F (220°C). Toss your veggies in olive oil and seasonings. I like to use garlic, oregano, and basil. Spread them in a single layer on a baking sheet. Avoid crowding them, as this can lead to steaming. Roast for 20-25 minutes, stirring halfway through. Look for tender and caramelized edges for the best taste. When serving your quinoa bowls, consider adding a squeeze of fresh lemon juice. It brightens the flavors. You can also sprinkle chopped fresh parsley over the top. For extra texture, try adding crumbled feta cheese or toasted nuts. If you like a bit of kick, drizzle some hot sauce or add chili flakes. These little touches can really enhance the dish and make it pop. {{image_4}} You can mix and match vegetables to suit your taste. Here are some great options: - Carrots: They add natural sweetness and crunch. - Sweet potatoes: They bring a creamy texture and rich flavor. - Cauliflower: This veggie roasts well and absorbs flavors nicely. - Asparagus: It cooks quickly and adds a lovely green touch. - Eggplant: It gives a hearty bite and a unique taste. Feel free to get creative! Choose veggies that are in season or that you love. This recipe is already vegan and gluten-free. Quinoa is a fantastic grain that fits both diets. You can enjoy this meal without worry. If you want to make it heartier, add chickpeas or black beans. They boost protein and fiber. You can change the spices and herbs to make it your own. Here are some ideas: - Cumin: It adds warmth and earthiness. - Paprika: Use sweet or smoked for a different flavor. - Thyme: This herb pairs well with roasted veggies. - Chili flakes: If you like heat, add a pinch for spice. Mix and match these spices to find your perfect blend. Cooking is all about fun and discovery! After enjoying your Garlic Herb Roasted Veggie Quinoa Bowls, let leftovers cool. Place them in an airtight container. Store them in the fridge for up to four days. If you want to keep them longer, consider freezing. The frozen bowls can last up to three months. Just make sure to separate the quinoa and veggies if you prefer. When you're ready to eat leftovers, reheat them gently. You can use the microwave or a skillet. To microwave, place the bowl in for two to three minutes. Stir halfway through for even heating. If using a skillet, add a splash of water and cover it. Heat on low for five to seven minutes until warmed through. This step helps keep the veggies tender. For meal prep, make a big batch of quinoa and roasted veggies. Store them separately in the fridge. You can mix and match throughout the week. Add new sauces or dressings each day to keep meals exciting. You can also pack portions in containers for easy grab-and-go lunches. This makes enjoying healthy meals simple and fun! Yes, you can! Grains like brown rice, farro, or bulgur work well. Just adjust the cooking time. Each grain has its own texture and flavor, adding a unique twist to your bowl. Roasted vegetables can last for about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. They make a great addition to salads or wraps as leftovers. Absolutely! You can cook the quinoa and roast the veggies ahead of time. Store each in separate containers in the fridge. When ready to eat, just heat them up and assemble your bowl. This makes meal prep easy and fun! This article covered how to make tasty Garlic Herb Roasted Veggie Quinoa Bowls. We explored key ingredients, cooking steps, and useful tips to get it right. I shared ideas for variations, storage, and answers to common questions. As you dive into this recipe, remember: it’s simple, fun, and good for you. Enjoy the fresh flavors and make it your own. Happy cooking!

Garlic Herb Roasted Veggie Quinoa Bowls

Dive into the delicious world of Garlic Herb Roasted Veggie Quinoa Bowls! This wholesome and colorful recipe combines fluffy quinoa with a medley of roasted veggies, infused with aromatic garlic and fresh herbs. Perfect for a nutritious meal, it’s easy to make and packed with flavor. Ready to wow your taste buds? Click through to explore the full recipe and elevate your dining experience with this vibrant dish!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth or water

1 medium zucchini, cut into bite-sized dice

1 bell pepper (red or yellow), chopped into small pieces

1 cup cherry tomatoes, halved for sweetness

1 cup broccoli florets, cut into small bite-sized pieces

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried basil

Sea salt and freshly cracked black pepper to taste

¼ cup fresh parsley, finely chopped for garnish

Juice of ½ lemon, to brighten flavors

Instructions
 

Start by preheating your oven to 425°F (220°C) to prepare for roasting the vegetables.

    In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water) and bring to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for 15 minutes until the quinoa has absorbed the liquid and is fluffy. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa gently with a fork once ready.

      While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, combine the diced zucchini, bell pepper, halved cherry tomatoes, and broccoli florets, ensuring an even distribution for an enticing mix of colors and flavors.

        In a separate small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried basil, a sprinkle of sea salt, and a few twists of freshly cracked black pepper. Pour this aromatic mixture over the vegetables and toss them thoroughly to ensure every piece is coated well.

          Spread the seasoned vegetables evenly on a baking sheet in one even layer. Roast them in the preheated oven for 20-25 minutes, or until they are beautifully tender and slightly caramelized, stirring the vegetables halfway through cooking for even roasting.

            Once both the quinoa and roasted vegetables are ready, it’s time to assemble your bowls. Start with a generous scoop of quinoa at the bottom of each bowl, followed by a vibrant layer of roasted vegetables on top.

              Finish by drizzling fresh lemon juice over the assembled bowls and topping with a sprinkle of finely chopped parsley to add a burst of freshness and color.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching display, serve in vibrant, deep bowls to highlight the beautiful colors of the dish. Consider garnishing with extra parsley or a sprinkle of crumbled feta cheese for a delightful touch of extra flavor and texture.