Roasted Vegetable & Quinoa Bowl with Lemon Vinaigrette

A colorful and flavorful bowl with roasted vegetables and quinoa, drizzled with a bright lemon vinaigrette.

Ingredients

• 1/2 cup Quinoa
• 1/2 cup Broccoli Florets
• 1/2 cup, diced Bell Pepper (any color)
• 1/4 cup, sliced Red Onion
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice
• 1/2 tsp Dijon Mustard
• 1/4 tsp Garlic Powder
• 1/4 tsp Dried Oregano

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss broccoli florets, diced bell pepper, and sliced red onion with 1 tbsp extra virgin olive oil, garlic powder, dried oregano, salt, and pepper on a baking sheet.
3. Roast for 20 minutes, or until vegetables are tender and slightly caramelized.
4. Cook quinoa according to package directions.
5. In a small bowl, whisk together lemon juice, Dijon mustard, and 1 tbsp extra virgin olive oil.
6. In a bowl, combine cooked quinoa and roasted vegetables.
7. Drizzle with lemon vinaigrette and toss gently to combine.
8. Serve warm. Optionally, sprinkle with dairy-free parmesan cheese for added flavor.

Cuisine: American

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch