Quinoa Bowl

Roasted veggies and quinoa, its super quick and easy, plus its great for meal prepping. You can make single servings or large batches easily. The quinoa adds a bit of substance to help keep me satiated throughout the day. Sometimes I’ll add some grilled chicken breast for protein.

Quinoa Bowl



Prep time


Cooking time


Calories per serving




  • 1 c Quinoa 

  • 2 c Vegetable or chicken stock 

  • 1 6-10 oz Chicken breast 

  • 2 Large carrots 

  • ½ Onion 

  • 1 Zucchini 

  • 1 Red bell pepper

  • 2 tbsp Olive oil 

  • 1 tsp Salt 

  • 1 tsp Pepper 

  • 1 tsp Paprika 

  • 1 tsp Garlic powder 

  • 1 tsp Onion powder 

  • 1 tsp Red pepper flake (optional) 


  • Pour rinsed quinoa and stock of choice in a medium saucepan that has a tight fitting lid. Bring to a boil. Once the quinoa has begun to boil, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated. Remove from heat and let stand for 5 minutes. Fluff with fork and set aside. 

  • While the quinoa simmers, cut veggies and preheat oven to 450º. 

  • Place chicken breast and veggies on separate oven-safe tray. Drizzle olive oil, coating the chicken breast and veggies. Add seasonings to both. 

  • Bake the veggies and chicken for about 15-20 minutes. Use an instant-read thermometer to know when the chicken is done. The thickest part of the chicken breast should be 165º.

  • Once cooked through, allow the chicken to rest about 5 minutes before cutting. 

  • Assemble your quinoa bowls.