Quinoa & Roasted Vegetable Bowl
A quinoa bowl topped with roasted zucchini, peppers and cherry tomatoes — complete plant protein plus fibre and antioxidants for a balanced meal.
Total Time
25 min
Serves
2 people
Calories
310 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber6 g
Ingredients
- Quinoa, cooked – 1.5 cups
- Zucchini, cubed – 1/2 cup
- Bell peppers, cubed – 1/2 cup
- Cherry tomatoes – 1/2 cup
- Olive oil – 1.5 tbsp
- Dried oregano – 1/2 tsp
- Salt and pepper – to taste
- Feta or paneer, crumbled (optional) – 40 g
Instructions
- 1
Toss zucchini, bell peppers, and cherry tomatoes with olive oil, oregano, salt, and pepper.
- 2
Roast at 200°C for 15-18 minutes until slightly charred and tender.
- 3
Divide cooked quinoa into bowls; top with roasted vegetables.
- 4
Sprinkle crumbled feta/paneer on top, if using, and serve warm.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber6 g
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