Roasted Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl

A vibrant bowl of lightly roasted vegetables paired with a hint of quinoa and a generous drizzle of olive oil, creating a delightfully warm and satisfying meal. Every bite offers the rich, natural flavors of fresh produce with a silky finish of olive oil that ties it all together.

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NUTRITION

377kcal
Protein
2g
Fat
34g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

10 grams dry Quinoa

80 grams mixed vegetables (bell peppers, zucchini, red onion)

2.5 tablespoons olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the quinoa thoroughly under cold water. In a small pot, add the rinsed quinoa with double its volume in water. Bring it to a simmer over medium heat, and cook until the water is absorbed (this will take just a few minutes given the small amount). Drain any excess water and set aside.

  • 3

    Chop the mixed vegetables into bite-sized pieces. Place them on a baking sheet.

  • 4

    Drizzle the vegetables with olive oil and gently toss to ensure they are evenly coated. Season lightly if desired.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and have slight browning edges.

  • 6

    Once the vegetables are roasted, combine them with the cooked quinoa in a bowl. Give a gentle toss to distribute the flavors.

  • 7

    Serve warm and enjoy your nutritious and satisfying bowl.

Roasted Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable Quinoa Bowl

A vibrant bowl of lightly roasted vegetables paired with a hint of quinoa and a generous drizzle of olive oil, creating a delightfully warm and satisfying meal. Every bite offers the rich, natural flavors of fresh produce with a silky finish of olive oil that ties it all together.

NUTRITION

377kcal
Protein
2g
Fat
34g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

10 grams dry Quinoa

80 grams mixed vegetables (bell peppers, zucchini, red onion)

2.5 tablespoons olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse the quinoa thoroughly under cold water. In a small pot, add the rinsed quinoa with double its volume in water. Bring it to a simmer over medium heat, and cook until the water is absorbed (this will take just a few minutes given the small amount). Drain any excess water and set aside.

  • 3

    Chop the mixed vegetables into bite-sized pieces. Place them on a baking sheet.

  • 4

    Drizzle the vegetables with olive oil and gently toss to ensure they are evenly coated. Season lightly if desired.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and have slight browning edges.

  • 6

    Once the vegetables are roasted, combine them with the cooked quinoa in a bowl. Give a gentle toss to distribute the flavors.

  • 7

    Serve warm and enjoy your nutritious and satisfying bowl.