BIOS Roasted Veggie & Quinoa Bowl
A nutrient-dense bowl of caramelized vegetables and fluffy quinoa, designed to be the healthy foundation of your meal with balanced flavors. This vegetarian recipe, ready in about 50 minutes, pairs quinoa, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup broccoli florets
- 1 cup bell peppers
- 1 cup zucchini
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Rinse 1 cup quinoa under cold water until water runs clear, then combine with 2 cups water in a saucepan, bring to a boil, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: Toss 1 cup broccoli florets, 1 cup bell peppers, and 1 cup zucchini with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl, spreading evenly on a baking sheet.
- Step 3: Roast at 400°F (200°C) for 20 minutes until vegetables are tender and lightly caramelized, then fluff cooked quinoa with a fork and combine with roasted vegetables in a large bowl.
