Description
A nutritious and vibrant bowl of roasted vegetables atop fluffy quinoa, perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 medium sweet potato, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water, then combine with vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Toss the zucchini, yellow squash, sweet potato, bell pepper, and cherry tomatoes in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Fluff cooked quinoa with a fork and divide into bowls. Top with roasted vegetables.
- Optionally, sprinkle with feta cheese and garnish with fresh parsley.
- Serve with lemon wedges on the side.
Notes
Consider marinating the vegetables for 30 minutes before roasting for enhanced flavor. You can personalize the dish with your favorite herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg