Description
A delightful dish that combines roasted vegetables with fluffy quinoa for a wholesome and nutritious meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium sweet potato, diced into small cubes
- 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 for garnish
- Lemon wedges to serve
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, cover, and simmer for about 15 minutes, or until fluffy.
- Combine zucchini, yellow squash, sweet potato, red bell pepper, and cherry tomatoes in a mixing bowl.
- Drizzle olive oil over the vegetables and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- Fluff the cooked quinoa and divide it into bowls.
- Top quinoa with roasted vegetables, sprinkle with feta cheese, and garnish with parsley.
- Serve immediately with lemon wedges for a bright finish.
Notes
For added protein, consider tossing in chickpeas or grilled chicken. Customize your vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
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: 8g
- Protein: 15g
- Cholesterol: 30mg