Roasted Vegetable Quinoa Bowl
A vibrant dish featuring roasted seasonal vegetables over a fluffy bed of protein-packed quinoa, perfect for any day of the week.
Ingredients
Grains
- 1 cup quinoa Fluffy and nutrient-dense.
Vegetables
- 1 medium zucchini, sliced into half-moons Tender with a mild sweetness.
- 1 medium yellow squash, sliced into half-moons Adds brightness.
- 1 medium sweet potato, diced Creamy and subtly sweet.
- 1 medium red bell pepper, diced Colorful and juicy.
- 1 cup cherry tomatoes, halved Bursting with flavor.
Liquids
- 2 cups vegetable broth or water For a flavorful cooking base.
- 2 tablespoons olive oil Adds richness.
Spices
- 1 teaspoon garlic powder Aromatic and savory.
- 1 teaspoon smoked paprika Offers a warm smoky depth.
- to taste Salt and pepper To enhance all flavors.
Toppings (optional)
- 1/4 cup feta cheese, crumbled Adds a creamy tanginess.
- Fresh parsley, chopped For a touch of freshness.
- Lemon wedges to serve Brightens up the dish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Rinse the quinoa under cold water to remove any bitterness.
- In a saucepan, combine the rinsed quinoa with vegetable broth or water. Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until fluffy.
Cooking Vegetables
- In a large mixing bowl, combine the sliced zucchini, yellow squash, diced sweet potato, red bell pepper, and halved cherry tomatoes.
- Drizzle the olive oil over the vegetables, followed by the garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well-coated.
- Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
Assembly
- Once the quinoa is cooked, fluff it with a fork to separate the grains and prepare serving bowls by dividing the quinoa amongst them.
- Top each bowl of quinoa with a generous portion of the roasted vegetables. If desired, sprinkle with feta cheese and garnish with chopped parsley.
- Serve the bowls immediately with lemon wedges on the side.
Notes
For extra crunch, consider adding chopped nuts like almonds or walnuts on top before serving. Spice it up with other spices such as cumin or chili powder. Incorporate legumes like chickpeas or lentils for added fiber.