Quinoa and Veggie Bowl – Easy Recipes for Dinner
Alright, picture this: it’s a busy weeknight, and you’re staring down the usual dinner dilemma—too hungry to wait, but also craving something fresh and nourishing. That’s exactly when my trusty quinoa and veggie bowl swoops in like a superhero. It’s colorful, packed with texture—from the fluffy quinoa to the crisp roasted veggies—and bursting with vibrant flavors that feel like a cozy hug after a long day. Plus, it’s ridiculously easy to customize! I’m excited to share this go-to recipe that’s saved me more times than I can count, turning simple ingredients into a satisfying, wholesome meal in no time.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 cup cooked chickpeas (canned, drained, and rinsed)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
For the Dressing:
- 3 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and pepper, to taste
How I Make It
Step 1:
First things first, rinse your quinoa under cold water until it runs clear—that prevents that bitter coating from sticking around. Then, combine the quinoa and broth (or water) in a medium pot. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
Step 2:
While the quinoa cooks, preheat your oven to 425°F. Toss the diced bell pepper, zucchini, red onion, and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out evenly on a baking sheet.
Step 3:
Roast the veggies and chickpeas for about 20 minutes, stirring halfway through. You want the veggies tender with a slight caramelized edge and the chickpeas crisped just a bit—such a great texture contrast!
Step 4:
Meanwhile, whisk together ingredients for the dressing: lemon juice, olive oil, minced garlic, honey or maple syrup, salt, and pepper. Taste and adjust to your liking; a little extra lemon always brightens this up.
Step 5:
Once the quinoa and veggies are done, fluff the quinoa with a fork and transfer it to a large bowl. Add the roasted veggies and chickpeas, as well as the cherry tomatoes (raw for a juicy pop) and drizzle with the dressing.
Step 6:
Give everything a gentle toss to coat all the flavors, sprinkle with fresh herbs, and serve warm or at room temperature. It’s vibrant, fresh, and totally satisfying.
Variations & Tips
- Swap quinoa for brown rice or farro if you’re in the mood for something different.
- Add a handful of toasted nuts or seeds for extra crunch—pumpkin seeds work wonderfully.
- Include some leafy greens like spinach or kale stirred in at the end for a green boost.
- Try swapping smoked paprika with cumin or chili powder for a different spice profile.
- If you want a creamier dressing, add a spoonful of tahini or Greek yogurt.
- Use whatever seasonal veggies you have on hand—this bowl is super forgiving!
How I Like to Serve It
This quinoa and veggie bowl shines as an easy weeknight dinner but also doubles as a perfect make-ahead lunch for the next day. In warmer months, I love serving it slightly chilled with a crisp white wine, and in fall, it pairs beautifully with a cozy bowl of soup to round out the meal.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of water to keep the quinoa fluffy.
Closing: This recipe always feels like a little celebration of fresh flavors and simple ingredients, making it a dependable favorite when you want dinner to be easy and delicious every time.
