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Roasted Veggie Quinoa Bowl

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A colorful and nutritious bowl of roasted veggies and quinoa, perfect for a comforting weeknight dinner.

Ingredients

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  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the chopped bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper.
  3. Spread the veggies out on a baking sheet and roast for about 20-25 minutes, tossing halfway through.
  4. Rinse the quinoa under cold water in a fine mesh strainer.
  5. Combine the rinsed quinoa and vegetable broth in a pot, bringing it to a boil.
  6. Reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed.
  7. Fluff the cooked quinoa with a fork and gently fold in the roasted veggies.
  8. Serve warm, garnished with fresh parsley.

Notes

For added flavor, drizzle balsamic glaze on top. Leftovers can be stored in the fridge for up to 4 days.

Nutrition

Find it online: https://www.thestationrecipes.com/roasted-veggie-quinoa-bowl/

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