Introduction
Roasted Vegetable Quinoa Bowls are a delightful way to enjoy a nutritious meal that’s bursting with flavor. This vibrant dish combines the earthiness of quinoa with the sweetness of roasted vegetables, topped with creamy avocado for a heavenly finish. Perfect for lunch or dinner, it’s a wholesome option that you can enjoy any day of the week.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 cups leafy greens (spinach or kale)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh parsley for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
- While the vegetables are roasting, rinse the quinoa under cold water and combine it with vegetable broth in a saucepan.
- Bring the quinoa to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed.
- Remove the quinoa from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large serving bowl, combine the cooked quinoa and roasted vegetables. Add the leafy greens and mix well.
- Top the bowl with sliced avocado and garnish with fresh parsley.
Notes or Tips
- Feel free to swap out the vegetables based on your preferences or what you have on hand.
- This dish can be made ahead of time and stored in the refrigerator for meal prep throughout the week.
- Add a squeeze of lemon juice for an extra burst of flavor.
Cooking Techniques
Roasting vegetables brings out their natural sweetness and adds a delightful caramelized texture. Cooking quinoa in vegetable broth infuses it with flavor, making it a perfect base for this hearty bowl.
FAQ
- Can I use other grains instead of quinoa? Yes, farro, barley, or brown rice would work well.
- Is this recipe gluten-free? Yes, all the ingredients are gluten-free.
- How can I store leftovers? Store them in an airtight container in the refrigerator for up to 3 days.
Conclusion
Enjoying a Roasted Vegetable Quinoa Bowl is not just a meal; it’s an experience filled with vibrant flavors and nutrients. Whether you’re meal prepping for the week or serving a cozy dinner, this recipe will surely please everyone at the table. Dig in and savor every bite!