Roasted Vegetable Quinoa over Arugula
0 votes, 0 avg. rating
Total Time: 45 MinutesServes: 1-2



  • Pasta:
  • 1 red bell pepper, sliced
  • 1 orange or yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 Japanese eggplants, small cubes
  • 1 cup quinoa (any variety)
  • 2.5 cups chicken, or vegetable stock
  • 3-4 cloves of garlic, sliced long ways
  • ¼ cup olive oil
  • salt & pepper
  • ½ lemon (option)
  • Dipping Sauce:
  • 3 tbsp coconut cream
  • 3 tbsp almond butter
  • Juice of 1 lime
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tbsp white wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp tahini
  • 2 tbsp unsweetened applesauce
  • 1 tbsp red pepper flakes
  • salt & pepper to taste
  • Protein Option:
  • Meat Eaters: side of fish, grilled chicken or steak
  • Vegans: quinoa is a complete protein so no additions needed


  1. Prepare the veggies: a. Preheat oven to 400. b. Slice bell peppers, onion and eggplant and put into a large mixing bowl. c. Coat with a generous amount of olive oil. d. Lay out on a baking sheet (option to use aluminum foil) Salt and pepper the veggies. e. Bake on 400 for 25-30 minutes or until desired consistency.
  2. For the Quinoa: a. Coat a saucepan with olive oil or butter. b. Add garlic slices and cook until soft. c. Add 1 cup of quinoa and 2 cups of stock. d. Bring to a boil, then reduce to a simmer. e. Cook until all liquid is evaporated and quinoa is light and fluffy (approximately 15-20 minutes), adding more stock if needed (I usually add at least ½ cup extra).
  3. Mix: a. Once veggies are roasted and quinoa is done, combine in a large mixing bowl and stir together. b. Put 2 large handfuls of arugula on a plate and top with quinoa and veggie mixture. c. There is usually enough olive oil in the quinoa dish, but you have the option to top with olive oil and a squeeze of lemon.

What Our Clients Say*

During my FitLife transformation, I lost 70 pounds! That's why I signed up for the protocol, but the most exciting result is that I found ME in the process. I had been hiding under a pile of pounds, self-doubt, and grief! FitLife changed my life and I knew I had to share it with others.

-Lynne, Longwood FL

I started with Fitlife back in 2011-2012…I wrote into Fitlife asking for an extreme amount of help. I was 300 pounds, with high cholesterol, and Drew helped me transform my life. I lost over 130 pounds and I no longer have high cholesterol. Not only did I lose weight, so did my husband, who lost over 70 pounds!

-Jaclyn, Martinsburg NE
View More Testimonials
*Results may vary by individual

Join The Movement

Mindset MasteryNutritional GuidanceFitness TipsCommunity Support
Join Now