Healthy, vegetarian, plant-based dinners don’t get much simpler or more satisfying than these Air Fryer Veggie Quinoa Bowls. Bright, caramelized air-fried vegetables pair with fluffy quinoa for a balanced, flavorful meal you can enjoy immediately or pack for meal prep.
Serve them as-is or elevate each bowl with a drizzle of balsamic glaze, crumbled feta or goat cheese, and fresh basil for a touch of creaminess and herbal brightness.
Everything you need is shown below, and the recipe is quick enough for weeknights yet substantial enough for meal prep.
(Don’t forget the balsamic vinegar in the photo above — it brings a lovely sweet-tart finish.)
How to make Air Fryer Veggie Quinoa Bowls
These bowls come together in two parts: the quinoa and the air-fried vegetables. Start by cooking 3/4 cup of dry quinoa according to package directions. Once cooked, fluff it with a fork and, if you like, toss with a small drizzle of olive oil and a pinch of salt and pepper.
While the quinoa cooks, prepare the vegetables. Slice a red bell pepper, half a red onion, and about 8 ounces of mushrooms. Place them in a bowl and add 2 tablespoons each of olive oil and balsamic vinegar. Season with 1 tablespoon dried oregano, 1/2 tablespoon garlic powder, kosher salt, and freshly cracked black pepper. Toss everything until the vegetables are evenly coated.
Transfer the seasoned vegetables to the air fryer basket in a single layer if possible. Air fry at 390°F (about 200°C) for 14 to 16 minutes, shaking or stirring once halfway through so the vegetables brown and soften evenly.
When the vegetables are caramelized and tender, remove them from the air fryer. They are delicious on their own, but they truly shine when assembled into bowls with the quinoa.
Divide the cooked quinoa between two bowls or meal prep containers. Top each serving with a generous portion of the air-fried vegetables.
Add balsamic glaze, goat cheese or feta, and basil to your Air Fryer Veggie Quinoa Bowls!
Finish each bowl with optional toppings: a drizzle of balsamic glaze for sweetness and shine, crumbled feta or goat cheese for creaminess, and torn fresh basil for aroma and color. These additions make each bite layered and satisfying while keeping the meal plant-forward and wholesome.
If you like Air Fryer Veggie Quinoa Bowls, you might also enjoy these recipes
Air Fryer BBQ Salmon and Potatoes
A complete, healthy dinner cooked entirely in the air fryer.
Spinach Quinoa Glow Bowls
Air Fryer Tomato Burrata Crostini
Healthy Spring Dinner Recipes
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group for tips, recipes, and community updates.
Air Fryer Veggie Quinoa Bowls
These Air Fryer Veggie Quinoa Bowls are a healthy, vegetarian main course that’s quick to prepare and perfect for Meatless Monday or any night you want a simple, flavorful meal.
Ingredients
- 3/4 cup dry quinoa
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 8 ounces sliced mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1/2 tablespoon garlic powder
- kosher salt, pepper
- Optional: balsamic glaze, feta or goat cheese crumbles, fresh basil
Instructions
-
Cook the quinoa according to the package directions. Fluff with a fork and season with a little olive oil, kosher salt, and pepper if desired.
-
Place the bell pepper slices, onion, and mushrooms in a bowl. Add the balsamic vinegar, olive oil, oregano, garlic powder, kosher salt, and pepper. Toss until evenly coated.
-
Arrange the seasoned vegetables in the air fryer basket. Air fry at 390°F for 14–16 minutes, shaking or stirring once halfway through so the vegetables brown evenly.
-
Divide the quinoa between two bowls or meal prep containers. Top with the air-fried vegetables and finish with balsamic glaze, crumbled feta or goat cheese, and fresh basil if you like.
My new cookbook is now available — check it out!
