Healthy Quinoa Bowl with Roasted Vegetables
A nutritious and delicious meal featuring quinoa and colorful roasted vegetables, packed with essential nutrients and customizable to your taste.
Equipment
- medium saucepan
- Large baking sheet
- fork
Ingredients
Quinoa and Vegetables
- 1 cup quinoa Rinsed to remove any bitterness.
- 2 cups vegetable broth or water This adds flavor to the quinoa.
- 1 red bell pepper Diced for sweetness and color.
- 1 zucchini Diced for a tender texture.
- 1 cup cherry tomatoes Halved for juiciness.
- 1 cup broccoli florets Adds crunch and nutrients.
- 2 tablespoons olive oil For roasting the vegetables.
- 1 teaspoon garlic powder For a savory flavor.
- 1 teaspoon paprika Adds a hint of smokiness.
- Salt and pepper To taste, enhancing all the flavors.
- 1 avocado Sliced for creaminess.
- Fresh parsley Chopped for garnish.
- Lemon wedges For serving, adding a zesty kick.
Instructions
- Cook the quinoa by combining rinsed quinoa and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
- Preheat the oven to 425°F (220°C). On a large baking sheet, combine diced red bell pepper, zucchini, cherry tomatoes, and broccoli florets. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat and roast for 20-25 minutes, stirring halfway through.
- Assemble the bowl by dividing the cooked quinoa among serving bowls, topping with roasted vegetables, sliced avocado, and garnishing with fresh parsley. Serve with lemon wedges.
Notes
Rinse quinoa before cooking to remove bitterness. Adjust seasoning to taste.