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Roasted veggies over quinoa in a meal prep box — it's hearty enough to be filling but light enough to keep the calorie count low. Great warm or cold.
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for even roasting and easy cleanup.
Rinse 1 cup quinoa thoroughly under cold water; add to a saucepan with 2 cups water. Bring to a boil, then reduce to low heat, cover, and simmer for 14-16 minutes. Fluff with a fork and set aside to cool slightly.
Cut zucchini, red bell pepper, red onion, and carrot into bite-sized pieces. Halve the cherry tomatoes. Toss all vegetables in a bowl with olive oil, balsamic vinegar, oregano, garlic powder, salt, and black pepper.
Spread seasoned vegetables onto the prepared sheet in a single layer for even browning. Roast in the oven for 20–22 minutes, turning halfway, until edges are golden and vegetables are tender but not mushy.
To assemble, layer a bed of quinoa in each meal box, top with half a cup of baby spinach (fresh, not cooked), then pile on roasted vegetables. Allow boxes to cool before sealing if prepping for later; serve warm or cold as desired.
