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Fresh Honey Balsamic Roasted Vegetable Quinoa Bowl

honey balsamic roasted vegetable quinoa bowl - featured image
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A quick and easy roasted vegetable quinoa bowl glazed with honey and balsamic vinegar, delivering a fresh, bright, and satisfying meal perfect for any occasion.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 1 large carrot, peeled and cut into sticks
  • 1 red bell pepper, deseeded and sliced
  • 1 small red onion, cut into wedges
  • 1 zucchini, sliced into half-moons
  • 1 cup cherry tomatoes (optional, added last 10 minutes of roasting)
  • 3 tablespoons olive oil, preferably extra virgin
  • 2 tablespoons honey (or maple syrup/agave nectar for vegan option)
  • 2 tablespoons balsamic vinegar, aged if possible
  • 2 cloves garlic, minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh herbs (parsley or basil) for garnish (optional)
  • Lemon juice for brightness (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Rinse 1 cup quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  3. In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons balsamic vinegar, minced garlic, salt, and pepper to make the glaze.
  4. Cut carrot sticks, bell pepper slices, onion wedges, and zucchini half-moons. Toss them in the honey balsamic glaze until fully coated.
  5. Spread the coated vegetables evenly on the baking sheet. Roast for 25 minutes, stirring halfway through. Add cherry tomatoes for the last 10 minutes of roasting.
  6. Spoon fluffy quinoa into bowls, then top with warm roasted vegetables. Garnish with chopped fresh herbs and a squeeze of lemon juice if desired.
  7. Serve immediately warm. Leftovers can be refrigerated or frozen and reheated gently.

Notes

If vegetables brown too quickly, tent loosely with foil to finish cooking without burning. Stir vegetables halfway through roasting for even caramelization. Rinse quinoa well to remove bitterness and avoid mushiness. Use hands to toss vegetables gently in glaze for even coating without breaking them. For vegan option, substitute honey with maple syrup or agave nectar.

Nutrition

Keywords: quinoa bowl, roasted vegetables, honey balsamic glaze, healthy recipe, vegetarian, gluten-free, easy dinner, plant-based

Find it online: https://elaraeats.com/fresh-honey-balsamic-roasted-vegetable-quinoa-bowl-easy-healthy-recipe/