Quinoa Bowl

“Typically, I like to go for 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.”

– Dr. Alaimo

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Quinoa Bowl

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Recipe by Stephen Byrne


Prep time


Cooking time






    • 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.

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