Description
A healthy and satisfying dish made with roasted vegetables and fluffy quinoa, perfect for any weeknight dinner.
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 your 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 it simmer for about 15 minutes.
- Toss the diced bell pepper, zucchini, red onion, and halved Brussels sprouts in a large bowl with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Spread the seasoned vegetables on a baking sheet and bake for about 20-25 minutes.
- Fluff the quinoa with a fork once it’s done cooking.
- Combine the quinoa and roasted vegetables in a bowl, garnishing with freshly chopped parsley.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowl, roasted vegetables, healthy meal, weeknight dinner, vegetarian recipe