Lemon Herb Quinoa Veg Bowl

Supports: Fiber for estrogen clearance + antioxidants + healthy fats

Serves: 1

Total Time: 30 minutes

Equipment:

• Fine mesh strainer
• Saucepan with lid
• Sheet pan

Ingredients:

For Quinoa:
• ½ cup dry quinoa
• 1 cup filtered water
• Pinch salt

For Vegetables:
• ½ cup chopped zucchini
• ½ cup chopped red bell pepper
• ½ cup chopped yellow bell pepper
• ¼ cup chopped cherry tomatoes
• ¼ cup thinly sliced red onion
• 1 tbsp olive oil
• ¼ tsp salt

To Finish:
• 2 tbsp crumbled feta
• 1 tbsp chopped parsley
• Juice of ½ lemon
• 1 tsp olive oil (drizzle)

Instructions:

  1. Rinse quinoa under cold water for 30 seconds.
  2. In a saucepan, combine quinoa, water, and salt. Bring to a boil.
  3. Reduce heat to low, cover, and simmer 15 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork — you should see little spirals.
  5. Preheat oven to 400°F.
  6. Toss zucchini, red and yellow bell peppers, cherry tomatoes, and red onion with olive oil and salt.
  7. Spread vegetables evenly on a sheet pan. Roast 18–22 minutes until edges caramelize.
  8. Combine cooked quinoa and roasted vegetables in a bowl.
  9. Top with crumbled feta, chopped parsley, lemon juice, and a final drizzle of olive oil.

Texture & Visual Cue: Vegetables should be slightly browned at edges; quinoa fluffy and not wet.

Why This Supports This Phase:

Quinoa provides fiber that assists estrogen clearance.

Colorful vegetables deliver antioxidants to support cellular growth.

Olive oil adds healthy fats that support hormone signaling.