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Roasted Vegetable Quinoa Bowl

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A vibrant and hearty dish brimming with fresh flavors and nutritional goodness, featuring roasted vegetables and fluffy quinoa.

Ingredients

Scale
  • 1 cup quinoa
  • 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
  • Lemon wedges

Instructions

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

Notes

For a burst of flavor, marinate vegetables in olive oil and spices for 30 minutes before roasting.

Nutrition

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