Roasted Vegetable and Quinoa Bowl

This Roasted Vegetable and Quinoa Bowl is a vibrant and nutritious meal packed with flavors and textures. It's a perfect blend of wholesome ingredients that will leave you satisfied and energized.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Red bell pepper - 1, chopped
• Zucchini - 1, sliced
• Carrot - 1, sliced
• Red onion - 1, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 220°C (425°F).
2. Rinse the quinoa under cold water and drain.
3. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
4. While the quinoa cooks, prepare the vegetables. In a large bowl, combine the red bell pepper, zucchini, carrot, and red onion.
5. Drizzle the vegetables with olive oil, and add minced garlic, salt, black pepper, and paprika. Toss to coat evenly.
6. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
7. Once the quinoa is done, fluff it with a fork and mix in the lemon juice and fresh parsley.
8. Divide the quinoa into two bowls and top with the roasted vegetables. Serve warm.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from quinoa, promoting satiety and muscle health.
• Loaded with vitamins and antioxidants from the variety of roasted vegetables.

Tags