Vegetarian Quinoa Bowl with Roasted Vegetables

Description

This Vegetarian Quinoa Bowl with Roasted Vegetables is a flavorful and nutritious dish that is perfect for lunch or dinner. It’s loaded with quinoa, roasted vegetables, and a delicious dressing made with olive oil, garlic, and lemon juice. This easy-to-make meal can be prepped in advance and stored in the fridge for a few days, making it a great meal prep option. Plus, it’s vegan and gluten-free, making it a great choice for those following a plant-based diet. The Kamikoto knife set is perfect for slicing and dicing all of the vegetables in this dish, and the sharp blades make it easy to prepare ingredients quickly and efficiently.

Ingredients

• 1 cup quinoa
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh lemon juice
• 1/4 cup chopped parsley

Preparation

1. Cook the quinoa.

Rinse the quinoa in a fine-mesh strainer and add it to a medium pot. Add 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 15 minutes or until the quinoa is cooked through. Fluff with a fork and set aside.

2. Preheat the oven.

Preheat the oven to 400°F (200°C).

3. Prep the vegetables.

Use the Kamikoto Knife Set to dice the bell peppers, zucchini, and red onion. Place the diced vegetables on a large baking sheet and drizzle with olive oil. Sprinkle with the garlic powder, oregano, salt, and pepper.

4. Roast the vegetables.

Roast the vegetables in the preheated oven for 20-25 minutes or until tender and lightly browned.

5. Make the dressing.

In a small bowl, whisk together the lemon juice, olive oil, and parsley.

6. Assemble the bowls.

Divide the quinoa between 4 bowls and top with the roasted vegetables. Drizzle with the dressing and serve. Enjoy!

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