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quinoa bowl recipe With Roasted Pepper Rainbow
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This vibrant quinoa bowl recipe features roasted bell peppers, cherry tomatoes, and red onion over a high-protein quinoa base, brightened with a lemon-herb dressing. It’s a delicious, hearty, and healthy meal (perfect for busy weeknights).
Ingredients
- 1 cup quinoa, dry
- 3–4 large bell peppers, various colors
- 1 pint (340 g) cherry tomatoes
- 1 medium red onion
- 3–4 cloves garlic
- 3–4 tbsp olive oil
- 1 large lemon
- 0.25 cup fresh herbs, chopped (e.g., parsley or cilantro)
- Salt and pepper, to taste
- 2 cups water or vegetable broth
Instructions
- Prepare Vegetables: Wash and chop bell peppers into 1-inch pieces, slice the red onion, and halve the cherry tomatoes. Mince the garlic finely, ensuring everything is roughly the same size for even cooking.
- Roast Vegetables: Toss the chopped bell peppers, red onion, cherry tomatoes, and half the minced garlic with 3 tablespoons of olive oil, salt, and pepper on a large sheet pan. Spread in a single layer and roast at 400 degrees F (200 degrees C) until tender-crisp and slightly caramelized (20-25 minutes). If needed, increase oven to 425 degrees F (220 degrees C) for the last 5-7 minutes.
- Cook Quinoa: Rinse 1 cup of dry quinoa thoroughly under cold water. Combine with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and quinoa is fluffy (about 15-20 minutes).
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, the rest of the minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.
- Assemble Bowls: Divide the warm, cooked quinoa among individual bowls. Top generously with the colorful roasted vegetables, then drizzle each serving with the zesty lemon-herb dressing. Serve and enjoy.
Notes
For speed, use pre-cooked quinoa or air fryer for veggies (375 degrees F (190 degrees C) for 12-15 mins). Prep roasted veggies ahead for quick meals. Variations include adding red pepper flakes for spice, feta or olives for a Mediterranean twist, or grilled chicken/salmon for extra protein. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 350 calories
- Sugar: 7 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg