Ginger Honey Quinoa Bowl with Roasted Veggies
30 minutes
937 reads
About Ginger Honey Quinoa Bowl with Roasted Veggies
Busy weeknights just got easier with this vibrant and healthy Ginger Honey Quinoa Bowl! Packed with roasted vegetables, fluffy quinoa, and a zesty ginger-honey dressing, it's a quick, flavorful, and nutritious meal the whole family will love. I created this recipe out of a desire to feed my family more 'real' food, and it's become a go-to for its ease and deliciousness.This recipe is not only delicious but also offers digestive benefits thanks to the ginger. It's perfect for a light lunch or a satisfying dinner, and the leftovers are even better the next day! Get ready to ditch the processed meals and embrace a wholesome, flavorful alternative that's surprisingly simple to make.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Roasted Vegetables
- 1 medium Bell Peppers chopped, red
- 1 medium Bell Peppers chopped, yellow
- 1 medium Bell Peppers chopped (capsicum), green
- 1 cup Corn Kernels fresh or frozen, thawed
- 1 head Broccoli cut into florets
- 1 tbsp Olive Oil
For the Bowl
- 1 cup Iceberg Lettuce chopped, or your preferred lettuce
- 1/2 cup Pomegranate Seeds
- 1/2 tsp Pepper black, freshly ground
- 1/4 tsp Salt optional, to taste
Instructions
Cook the Quinoa
- Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, or until all water is absorbed. Remove from heat, cover, and let rest for 5 minutes.
Roast the Vegetables
- Preheat oven to 400°F (200°C). Toss bell peppers, broccoli, and corn with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp.
Prepare the Dressing
- In a small bowl, whisk together honey and grated ginger.
Assemble the Bowl
- In a large bowl, combine cooked quinoa, roasted vegetables, and chopped lettuce. Drizzle with the ginger-honey dressing and top with pomegranate seeds. Toss gently to combine. Let rest for 5-10 minutes before serving for best flavor.
Recipe Notes
Expert Tips
- For extra flavor, add a squeeze of lemon juice to the dressing.
- Feel free to add other vegetables like zucchini, carrots, or mushrooms.
- To make this a complete protein, add some chickpeas or grilled chicken.
- If you don't have pomegranate seeds, dried cranberries or chopped nuts make a great substitute.
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Recipe Nutrition
Calories: 243kcalCarbohydrates: 47gProtein: 8gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 414mgPotassium: 518mgFiber: 6gSugar: 14gVitamin A: 935IUVitamin C: 26mgCalcium: 50mgIron: 3mg
Saba Shaikh
Articles: 176
4 Comments
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This is so tempting! Can’t wait to cook it.
This is fantastic! Thank you for sharing.
This is a fantastic recipe! Thanks for sharing.
This looks so appetizing! Thank you.