Description
A colorful and nutritious dish combining quinoa and a variety of roasted vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 sweet potato, diced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss together the diced sweet potato, red bell pepper, zucchini, and red onion. Drizzle with olive oil and sprinkle garlic powder, paprika, salt, and pepper over the vegetables. Mix well to ensure they’re evenly coated.
- Spread the seasoned vegetables out on a baking sheet. Roast them in the oven for 25-30 minutes, checking for tenderness and a nice caramelization.
- While the vegetables roast, rinse the quinoa under cold water to remove any bitterness. In a pot, bring the vegetable broth to a boil, then add the rinsed quinoa. Lower the heat to a simmer, cover it, and let it cook for about 15 minutes until it fluffs up beautifully.
- After the vegetables are roasted and the quinoa is cooked, combine them in a serving bowl. Gently toss everything together for a harmonious mix.
- Garnish with your choice of fresh herbs. Serve warm and enjoy the flavorful goodness!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with vegetable broth to keep moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa, roasted vegetables, healthy bowl, vegan recipe, nutritious meal