Roasted Vegetable Quinoa Bowl
A vibrant and nutritious bowl featuring quinoa and a medley of roasted vegetables, delivering a delightful harmony of textures and flavors.
Ingredients
Grains
- 1 cup quinoa Rinse thoroughly before cooking to remove bitterness.
- 2 cups vegetable broth or water Use vegetable broth for richer flavor.
Vegetables
- 1 medium zucchini, sliced Tender and subtly sweet.
- 1 medium yellow squash, sliced Bright and mild.
- 1 medium sweet potato, diced Creamy and sweet.
- 1 medium red bell pepper, diced Crisp and slightly tangy.
- 1 cup cherry tomatoes, halved Juicy and refreshing.
Seasonings and Fats
- 2 tablespoons olive oil Rich and smooth.
- 1 teaspoon garlic powder Aromatic flavor.
- 1 teaspoon smoked paprika Earthy and warm.
- to taste Salt and pepper Essential seasonings.
Garnishes
- 1/4 cup feta cheese, crumbled (optional) Creamy and tangy.
- Fresh parsley, chopped For garnish.
- Lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to 425 degrees F (220 degrees C).
- Rinse quinoa under cold water; combine with vegetable broth or water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- Prepare vegetables by tossing zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes in a large bowl.
- Drizzle olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper.
Cooking
- Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway.
- Once roasted, fluff the quinoa with a fork and divide into serving bowls.
- Top quinoa with roasted vegetables and, if desired, sprinkle feta cheese.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Rinse quinoa thoroughly before cooking. Don’t overcrowd the baking sheet for even roasting. Customize with seasonal vegetables.