A nutrient-packed bowl made with quinoa and roasted vegetables like bell peppers, carrots, and broccoli, drizzled with olive oil. This dish is rich in fiber, protein, and healthy fats, making it perfect for a shredding diet and a satisfying, balanced meal.
Grade | Serving | Calorie | Prep Time | Cook Time | Total Time |
Easy | 2 Servings | 400 Kcal | 10 Mins | 30 Mins | 40 Mins |
1 cup Quinoa (rinsed)
1 Red Bell Pepper (sliced)
1 Carrot (sliced into rounds)
1 cup Broccoli Florets
2 tbsp Olive Oil
Salt (to taste)
Black Pepper (to taste)
Optional 1 tbsp Lemon Juice or Balsamic Vinegar (for added flavor)
Step 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
In a bowl, toss Bell Pepper, Carrot, and Broccoli with 1 tbsp Olive Oil, Salt, and Black Pepper. Spread evenly on the baking sheet.
Step 3
Roast vegetables in the oven for 25–30 minutes, stirring halfway through, until tender and slightly charred.
Step 4
While the vegetables roast, cook Quinoa according to package instructions (typically 1 part quinoa to 2 parts water, bring to a boil, then simmer for 15 minutes).
Step 5
Once the quinoa and vegetables are done, assemble the bowl by placing quinoa at the bottom and topping it with roasted vegetables.
Step 6
Drizzle with remaining Olive Oil, and add optional Lemon Juice or Balsamic Vinegar for extra flavor.
Step 7
Serve warm and enjoy a delicious, healthy meal perfect for a shredding diet.
