Roasted Vegetable Quinoa Bowl
A colorful and nutritious quinoa bowl packed with vibrant roasted vegetables, perfect for a healthy meal prep or family dinner.
Servings 4 servings
Calories 350kcal
Ingredients
Base
- 1 cup quinoa Nutty grain forms the base.
- 2 cups vegetable broth or water Using broth enhances flavor.
Vegetables
- 1 medium zucchini, sliced into half-moons Adds a tender quality.
- 1 medium yellow squash, sliced into half-moons Contributes creaminess.
- 1 medium sweet potato, diced Lends sweetness and color.
- 1 medium red bell pepper, diced Brings peppery sweetness.
- 1 cup cherry tomatoes, halved Adds freshness.
Seasoning and Oil
- 2 tablespoons olive oil Helps in roasting.
- 1 teaspoon garlic powder Provides savory depth.
- 1 teaspoon smoked paprika Adds a unique twist.
- Salt and pepper to taste Essential seasonings.
Garnishes
- 1/4 cup feta cheese, crumbled (optional) For creaminess and contrast.
- Fresh parsley, chopped Adds freshness.
- Lemon wedges for serving Adds zing.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, then cover and let it simmer for 15 minutes.
Roasting the Vegetables
- In a bowl, mix the zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes.
- Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
Assembly
- Fluff the cooked quinoa with a fork.
- Divide the quinoa into bowls and top with the roasted vegetables.
- Garnish with feta cheese if using, and sprinkle with parsley. Serve with lemon wedges on the side.
Notes
Add nuts for extra crunch. Use pre-chopped vegetables for quicker preparation. Explore different herbs for variety.