Quinoa and Roasted Vegetable Bowl with Lentils

This Quinoa and Roasted Vegetable Bowl with Lentils is a vibrant and nutritious dish that combines hearty roasted vegetables with protein-packed quinoa and lentils. Perfect for a healthy American lunch, it's both satisfying and delicious.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, sliced
• Red onion - 1, diced
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cooked lentils - 1 cup
• Spinach - 1 cup, fresh
• Lemon juice - 1 tablespoon
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, toss the diced red bell pepper, zucchini, carrot, and red onion with 1 tablespoon of olive oil, garlic powder, cumin, salt, and black pepper until well coated.
3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, cooked lentils, fresh spinach, and remaining olive oil. Squeeze lemon juice over the mixture and toss gently to combine.
6. Serve warm, topped with crumbled feta cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 68 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from quinoa and lentils.
• Rich in vitamins and minerals from a variety of roasted vegetables.

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