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Roasted Vegetable Quinoa Bowl

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A vibrant dish that combines tender roasted vegetables with fluffy quinoa for a nutritious and satisfying meal.

Ingredients

Scale
  • 1 cup quinoa, cooked
  • 2 cups vegetable broth or water
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 medium sweet potato, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup feta cheese, crumbled (optional)
  • Fresh parsley, chopped for garnish
  • Lemon wedges, to serve

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse quinoa under cold water, then combine it with vegetable broth in a saucepan; bring to a boil and simmer covered for about 15 minutes.
  3. Combine sliced zucchini, yellow squash, diced sweet potato, red bell pepper, and halved cherry tomatoes in a mixing bowl.
  4. Drizzle the vegetable mixture with olive oil and season with garlic powder, smoked paprika, salt, and pepper; toss to coat.
  5. Spread the seasoned vegetables on a baking sheet in a single layer and bake for 25-30 minutes, stirring halfway through.
  6. Fluff the cooked quinoa with a fork and divide it into bowls.
  7. Top the bowls with roasted vegetables, sprinkle with feta cheese if desired, and garnish with fresh parsley.
  8. Serve with lemon wedges on the side.

Notes

For best results, rinse quinoa to remove bitterness and cut vegetables evenly for consistent cooking. Consider adding balsamic vinegar for extra flavor.

Nutrition

Find it online: https://yummyfirst.com/quinoa-bowl-with-roasted-vegetables/