Mama Lil's Pickled Pepper and Roasted Vegetable Quinoa Bowl

This healthy and flavorful quinoa bowl features a variety of roasted vegetables and spicy Mama Lil's Pickled Peppers, all topped with a zesty lemon vinaigrette. 


  • 1 cup quinoa, rinsed and drained 
  • 2 cups vegetable broth 
  • 1 red bell pepper, sliced 
  • 1 yellow bell pepper, sliced 
  • 1 zucchini 
  • 1 red onion, sliced 
  • 1 cup cherry tomatoes 
  • 1/2 cup Mama Lil's Pickled Peppers, sliced 
  • 2 tablespoons olive oil 
  • 1 teaspoon smoked paprika 
  • Salt and pepper to taste 
  • 1/4 cup fresh parsley, chopped 
  • Lemon wedges (for serving) 

For the lemon vinaigrette: 

  • 1/4 cup olive oil 
  • 2 tablespoons lemon juice 
  • 1 tablespoon Dijon mustard 
  • 1 tablespoon honey 
  • Salt and pepper to taste 


  1. Preheat the oven to 400°F. 
  2. In a large bowl, toss the sliced red and yellow bell peppers, sliced red onion, and cherry tomatoes with 2 tablespoons of olive oil and smoked paprika. Spread the vegetables in a single layer on a baking sheet lined with parchment paper. 
  3. Roast the vegetables for 25-30 minutes, or until they are tender and lightly browned. 
  4. While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed. 
  5. To make the lemon vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl. 
  6. To assemble the quinoa bowl, divide the cooked quinoa among four bowls. Top with the roasted vegetables and sliced Mama Lil's Pickled Peppers. 
  7. Drizzle the lemon vinaigrette over the top of the quinoa bowls. 
  8. Garnish with fresh parsley and serve with lemon wedges on the side.


Back to blog
1 of 5