Ingredients
Scale
- 1 cup quinoa (170 g)
- 2 cups vegetable broth (480 ml)
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth; bring to a boil, then reduce to a simmer for 15 minutes.
- While quinoa cooks, prepare the vegetables. Toss bell peppers, zucchini, cherry tomatoes, and broccoli with olive oil, garlic powder, salt, and pepper.
- Spread the veggies on a baking sheet and roast for 15-20 minutes until tender.
- Once quinoa is cooked, fluff with a fork and combine with roasted vegetables.
- Serve garnished with fresh basil and enjoy!
Notes
- This dish can be made in advance and stored in airtight containers for up to 4 days.
- Feel free to swap in any seasonal vegetables you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: veggie meal prep, healthy recipes, easy meal prep