Best 3 Roasted Vegetable And Chicken Quinoa Bowls For Two Recipes

Are you looking for a healthy and flavorful meal that's perfect for a quick and easy weeknight dinner? Look no further than roasted vegetable and chicken quinoa bowls! This delicious and nutritious dish is packed with protein, fiber, and vitamins, and it's sure to please everyone at the table. With just a few simple ingredients and a few minutes of prep time, you can have this delicious and satisfying meal on the table in no time.

Here are our top 3 tried and tested recipes!

QUINOA WITH ROASTED VEGETABLES

Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CHICKEN QUINOA BOWL

Chicken Quinoa Bowl image

A simple, healthy dinner for two.

Provided by Jenny

Categories Cooking for Two

Time 10m

Yield 2

Number Of Ingredients 9

Ingredients

3 cups cooked and cooled quinoa
1 cup chopped roasted chicken
½ cup chopped grape tomatoes
½ cup chopped English cucumber
¼ cup crumbled reduced-fat feta cheese
½ medium avocado, chopped
1 teaspoon extra-virgin olive oil
1 dash lemon juice
ground black pepper to taste

Steps:

Mix quinoa, chicken, tomatoes, cucumber, feta cheese, avocado, olive oil, lemon juice, and pepper in a bowl.
Portion into two bowls and serve.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 66.8 g, Cholesterol 70.6 mg, Fat 21 g, Fiber 11.7 g, Protein 42.1 g, SaturatedFat 4.4 g, Sodium 489.9 mg, Sugar 0.9 g

CHICKEN AND VEGGIE QUINOA BOWLS

Chicken and Veggie Quinoa Bowls image

Healthy and enjoyable meal for the whole family! These bowls are super easy to make in advance or last minute! Gluten-free and can be made vegetarian if you remove the chicken and use vegetable broth. Depending on how much quinoa or veggies you like, this recipe can serve anywhere from 3 to 6 people.

Provided by sam johnson

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups chicken broth
1 cup quinoa
salt and ground black pepper to taste
2 tablespoons olive oil
1 green bell pepper, chopped
½ yellow onion, chopped
2 medium (blank)s zucchinis, chopped
1 clove garlic, minced
1 head broccoli, chopped
1 pint grape tomatoes, halved
1 pound rotisserie chicken, boned and chopped
1 (5.5 ounce) package crumbled goat cheese
1 avocado, sliced
1 lemon, juiced

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 31 g, Cholesterol 89.2 mg, Fat 29.9 g, Fiber 7 g, Protein 34.1 g, SaturatedFat 9.8 g, Sodium 615.9 mg, Sugar 3.7 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to mix and match your favorites, such as broccoli, zucchini, carrots, and bell peppers.
Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Season the chicken and vegetables well: Use a combination of salt, pepper, and your favorite herbs and spices.
Cook the quinoa according to the package directions: Quinoa is a quick and easy grain to cook, and it's a great source of protein and fiber.
Assemble the bowls: Start with a bed of quinoa, then top with the roasted vegetables, chicken, and your favorite toppings. Drizzle with dressing and enjoy!

Conclusion:

Roasted vegetable and chicken quinoa bowls are a healthy and delicious meal that is perfect for lunch or dinner. They are easy to make and can be customized to your liking. With a variety of vegetables, lean protein, and whole grains, these bowls are a great way to get your daily dose of nutrients. So next time you're looking for a quick and easy meal, give these roasted vegetable and chicken quinoa bowls a try.