Brown's Rainbow Vegetable & Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutrient-packed bowl with colorful roasted vegetables and fluffy quinoa. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs quinoa, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, rinsed quinoa
• 1 medium, diced zucchini
• 1, diced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tsp cumin
• 1, juiced lime
• 1/4 cup, chopped fresh cilantro

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium diced zucchini, 1 diced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 2 minced garlic cloves, and 1/2 tsp cumin on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, combine 1 cup rinsed quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Fluff cooked quinoa with a fork, then mix in roasted vegetables, 1/4 cup chopped fresh cilantro, and 1 tablespoon lime juice. Season with salt to taste and serve warm.