Roasted Vegetable Quinoa Bowl
A vibrant and nutritious dish packed with roasted vegetables and fluffy quinoa, perfect for a healthy meal.
Ingredients
For the quinoa base
- 1 cup quinoa Rinsed before cooking.
- 2 cups vegetable broth or water Used to cook quinoa.
For the roasted vegetables
- 1 medium zucchini, sliced Sliced into half-moons.
- 1 medium yellow squash, sliced Sliced into half-moons.
- 1 medium sweet potato, diced Adds sweetness and heartiness.
- 1 medium red bell pepper, diced Introduces sweetness and crunch.
- 1 cup cherry tomatoes, halved Bursting with juiciness.
- 2 tablespoons olive oil For roasting the vegetables.
- 1 teaspoon garlic powder Infuses flavor.
- 1 teaspoon smoked paprika Adds a smoky touch.
- to taste salt and pepper For balancing flavors.
- 1/4 cup feta cheese, crumbled Optional for a creamy, tangy contrast.
- to taste fresh parsley, chopped For garnishing.
- as needed lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring it to a boil, then reduce the heat and cover to let it simmer for about 15 minutes.
- In a mixing bowl, toss the sliced zucchini, yellow squash, diced sweet potato, diced red bell pepper, and halved cherry tomatoes together.
Roasting
- Drizzle olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat the vegetables.
- Spread the seasoned vegetables onto a baking sheet and roast for 25-30 minutes, stirring halfway through.
Serving
- Once quinoa is cooked, fluff it with a fork and divide into serving bowls.
- Top each bowl of quinoa with a generous portion of roasted vegetables, sprinkle with feta cheese, and garnish with fresh parsley.
- Serve with lemon wedges on the side.
Notes
Drizzle balsamic glaze over the roasted vegetables for extra flavor. For added protein, include chickpeas or grilled chicken. Use frozen, pre-cut vegetables for quicker preparation.