Crispy Roasted Vegetable and Quinoa Bowl

The Crispy Roasted Vegetable and Quinoa Bowl is a vibrant and nutritious dish packed with flavor and texture. Featuring a medley of roasted vegetables atop fluffy quinoa, it's a wholesome meal perfect for a healthy dinner.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1, diced
• Zucchini - 1, sliced
• Carrot - 1, sliced
• Red onion - 1/2, chopped
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions, typically bringing it to a boil and then simmering for about 15 minutes until fluffy.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the diced red bell pepper, sliced zucchini, sliced carrot, and chopped red onion.
4. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, paprika, salt, and black pepper. Toss to coat evenly.
5. Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are crispy and caramelized, stirring halfway through.
6. Once the quinoa is cooked, fluff it with a fork and mix in the lemon juice and chopped parsley.
7. To serve, divide the quinoa between two bowls and top with the roasted vegetables.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from a variety of vegetables.

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