Quinoa & Roasted Vegetable Bowl With Lemon Olive Oil Dressing Recipe

About this recipe

This Quinoa & Roasted Vegetable Bowl with Lemon Olive Oil Dressing is a warm, wholesome dish perfect for a united family looking to enjoy a light yet flavorful dessert. Inspired by Indian flavors, this vegetarian, diabetic-friendly recipe features nutrient-rich quinoa paired with roasted vegetables and a zesty dressing that ties everything together beautifully. The dish is packed with vitamins and fiber, making it ideal for a healthy post-meal treat. Easy to prepare and brimming with vibrant colors, this bowl is both satisfying and nourishing for all age groups.

Ingredients

• 100 g Quinoa
• 2 pcs Zucchini
• - Olive Oil
• 100 g Hing Khoda
• 100 g Lemon
• 50 g Black Pepper Powder
• 1 kg Bell Peppers
• 100 g Til
• - Baby Tomatoes
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Jeera Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the quinoa thoroughly and cook it in a pot with a lid on medium heat for about 15 minutes until fluffy. Set aside to cool slightly.
2. 2. Preheat the oven to 200°C. Toss the cherry tomatoes, bell peppers, and zucchini with 1 tbsp olive oil, cumin powder, coriander powder, turmeric powder, and a pinch of salt. Spread the vegetables evenly on a baking tray and roast for 20 minutes until tender and lightly browned.
3. 3. Prepare the dressing by mixing the lemon juice, 1 tbsp olive oil, hing, salt, and black pepper in a small bowl. Whisk until well combined.
4. 4. In a large serving bowl, assemble the cooked quinoa, roasted vegetables, and dressing. Toss gently to combine and ensure the flavors are evenly distributed.
5. 5. Garnish with fresh cilantro and roasted sesame seeds. Serve warm or at room temperature and enjoy this vibrant, wholesome dish.