Description
A nutritious and comforting bowl of roasted vegetables combined with nutty quinoa, perfect for busy weeknights.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water in a fine mesh strainer.
- Combine the quinoa with vegetable broth in a pot, bring to a boil, then reduce the heat, cover, and let simmer for about 15 minutes or until all the liquid absorbs.
- Toss the diced bell pepper, zucchini, red onion, and halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika in a large bowl.
- Spread the seasoned vegetables on a baking sheet in an even layer and bake for about 20-25 minutes until tender and slightly caramelized.
- Once the quinoa is done, fluff it with a fork.
- Combine the quinoa and roasted vegetables in a bowl and garnish with freshly chopped parsley before serving.
Notes
This dish is versatile; feel free to switch vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowl, roasted vegetables, healthy dinner, vegetarian meal