Roasted Vegetable Quinoa Bowl
A delightful and nourishing dish combining roasted vegetables with fluffy quinoa, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth or water For cooking quinoa
- 1 medium zucchini Sliced
- 1 medium yellow squash Sliced
- 1 medium sweet potato Diced
- 1 medium red bell pepper Diced
- 1 cup cherry tomatoes Halved
- 2 tablespoons olive oil For roasting
- 1 teaspoon garlic powder For seasoning
- 1 teaspoon smoked paprika For flavor
- to taste salt and pepper For seasoning after roasting
- optional to taste feta cheese Crumbled for topping
- to taste fresh parsley Chopped for garnish
- as needed 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.
Vegetable Roasting
- 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.
- Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway.
Assembly
- Once roasted, fluff the quinoa with a fork and divide it into serving bowls.
- Top quinoa with roasted vegetables, and if desired, sprinkle feta cheese.
- Garnish with chopped parsley and serve with lemon wedges.
Notes
Experiment with your favorite herbs; fresh thyme or rosemary can introduce new flavors. For a protein boost, consider adding chickpeas or black beans.