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Wholesome Quinoa and Roasted Veggie Bowl for Lunch
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Hey there, busy bees! We all know how chaotic life can get, juggling work, family, and everything in between. That’s why I’m excited to share a recipe that ticks all the boxes for a quick, wholesome, and affordable meal. This Quinoa and Roasted Veggie Bowl is not only delicious but also a savior for those days when you just can’t be bothered with elaborate meals. Imagine this: you can have a healthy, vibrant meal for under $2 per serving!
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Optional: 1/2 cup feta cheese, crumbled
- Optional: 1 avocado, sliced
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Instructions
- Rinse the quinoa under cold water and drain. Bring 2 cups of water to a boil in a saucepan, then add the quinoa. Cover and reduce heat to low, simmering for about 15 minutes until the water is absorbed.
- While the quinoa cooks, preheat your oven to 400°F (200°C).
- Toss the bell pepper, zucchini, onion, and cherry tomatoes with olive oil and balsamic vinegar in a mixing bowl. Season with salt and pepper.
- Spread the veggies evenly on a baking sheet. Roast in the oven for about 25 minutes or until they are tender and slightly caramelized.
- Once done, fluff the quinoa with a fork and layer it into bowls. Top with the roasted veggies.
- If using, add feta cheese and avocado slices for an extra pop of flavor and creaminess.
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Real Talk: Balancing Meals and Side Gigs
- Healthy meals don’t have to be boring—this quinoa bowl is proof of that!
- Juggling side gigs? Prep this meal in advance and enjoy hassle-free lunches all week.
- Real people, real results: Imagine using the extra cash from side gigs to afford gourmet upgrades on budget meals.
