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Roasted Vegetable Quinoa Bowl

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A vibrant and nutritious dish featuring perfectly roasted seasonal vegetables and fluffy quinoa, ideal for a hearty meal.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 medium zucchini, sliced into half-moons
  • 1 medium yellow squash, sliced into half-moons
  • 1 medium sweet potato, diced into small cubes
  • 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 the quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, cover, and simmer for about 15 minutes.
  3. In a large mixing bowl, combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes.
  4. Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss until coated.
  5. Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  6. Fluff the quinoa once cooked and divide it into bowls.
  7. Top with roasted vegetables, sprinkle with feta cheese, and garnish with parsley.
  8. Serve immediately with lemon wedges.

Notes

For an extra layer of flavor, consider adding balsamic glaze before serving. Feel free to swap in any seasonal vegetables you have on hand.

Nutrition

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