Chili-Roasted Vegetable Quinoa Bowl
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
Delicious Chili-Roasted Vegetable Quinoa Bowl recipe shared by Tyler DiSiena on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Rinse the quinoa under cold water and drain.
- Step 2: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
- Step 3: Preheat the oven to 400°F (200°C).
- Step 4: In a large bowl, combine red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with olive oil, chili powder, cumin, salt, and pepper. Toss to coat the vegetables evenly.
- Step 5: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly charred.
- Step 6: In a large bowl, combine the cooked quinoa, roasted vegetables, and black beans.
- Step 7: Squeeze lime juice over the quinoa mixture and add chopped cilantro. Toss everything together until well combined.
- Step 8: Adjust seasoning with additional salt and pepper if desired before serving.
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