Dinner Recipe: Roasted Veggie Quinoa Bowl by Everyday Gourmet with Blakely

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 385°F.

Cut up 2 cups of broccoli florets and place them on a sheet tray.

Chop 1 zucchini and add it to the sheet tray.

Slice 1 shallot thinly and add it to the sheet tray.

Chop 1 red bell pepper into chunky pieces and add it to the sheet tray.

Drizzle olive oil over the vegetables and season with salt and black pepper.

Toss the vegetables to coat them in oil and seasoning.

Place the sheet tray in the oven to roast the vegetables until crispy.

Cook 1 cup of quinoa in 2 cups of water according to package directions until warm.

Make a vinaigrette by mixing champagne white vinegar, Dijon mustard, honey, salt, and black pepper.

Add olive oil to the vinaigrette and mix well.

Combine the vinaigrette with the cooked quinoa and mix together.

Assemble the bowl by placing quinoa at the bottom, then adding roasted vegetables on top.

Top with feta cheese and optional grilled chicken if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens