Healthy & Special Diets > Low-Sodium Recipes > Low-Sodium Lunches > Grain Bowls with Fresh Vegetables and Herbs

Low-Sodium Quinoa Bowl with Roasted Vegetables and Herbs

A vibrant and flavorful quinoa bowl packed with roasted vegetables and fresh herbs, perfect for a healthy and satisfying low-sodium lunch.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
2
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 Bell pepper (any color), chopped
  • 1 cup Cherry tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Fresh parsley, chopped
  • 2 tablespoons Fresh basil, chopped
  • 1 tablespoon Lemon juice
  • 1 teaspoon Balsamic vinegar (low-sodium)

Prepare the Quinoa

Rinse the quinoa thoroughly under cold water. Combine the quinoa with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, and black pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.

Assemble the Bowls

Divide the cooked quinoa between two bowls. Top with the roasted vegetables. Sprinkle with fresh parsley and basil. Drizzle with lemon juice and balsamic vinegar (low-sodium). Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120, Protein: 4g, Fat: 5g, Carbohydrates: 15g, Sodium: 15mg (Estimate only. Actual values may vary based on specific ingredients and portion sizes).

Other Important Considerations for Nutrition

Use fresh herbs instead of salt for flavoring. Opt for low-sodium balsamic vinegar. Adjust portion sizes to meet individual dietary needs. Consult with a registered dietitian or healthcare professional for personalized dietary advice.

← Low-Sodium Pasta with Fresh Tomato and Herbs Low-Sodium Roasted Root Vegetables with Garlic and Herbs →

FAQ

  • Can I use other vegetables?

    Yes, you can substitute any vegetables you like, such as zucchini, eggplant, or squash.
  • Can I add protein?

    Absolutely! Grilled chicken, tofu, or chickpeas would be a great addition for extra protein.