Name: Paprika Roasted Vegetable Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 medium zucchini, sliced into half-moons; 1 small red onion, cut into wedges; 2 medium carrots, sliced; 2 tablespoons olive oil (for vegetables); 1½ teaspoons smoked paprika (for vegetables); ½ teaspoon salt (for vegetables); ¼ teaspoon black pepper (for vegetables); 1 cup quinoa, rinsed; 2 cups vegetable broth or water; ½ teaspoon salt (for quinoa); 2 boneless, skinless chicken breasts; 1 tablespoon olive oil (for chicken); 1 teaspoon smoked paprika (for chicken); ½ teaspoon garlic powder; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper (for chicken); 4 cups mixed salad greens (arugula, spinach, romaine); 1 small cucumber, thinly sliced; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil (for salad); Salt and black pepper (to taste); 2 ripe avocados, sliced; 2 tablespoons fresh chopped parsley (optional)

Description

A vibrant and wholesome dish featuring roasted vegetables and nutty quinoa, topped with creamy avocado and fresh lemon juice.

Ingredients

Scale

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into half-moons
1 small red onion, cut into wedges
2 medium carrots, sliced
2 tablespoons olive oil (for vegetables)
1½ teaspoons smoked paprika (for vegetables)
½ teaspoon salt (for vegetables)
¼ teaspoon black pepper (for vegetables)
1 cup quinoa, rinsed
2 cups vegetable broth or water
½ teaspoon salt (for quinoa)
2 boneless, skinless chicken breasts
1 tablespoon olive oil (for chicken)
1 teaspoon smoked paprika (for chicken)
½ teaspoon garlic powder
½ teaspoon salt (for chicken)
¼ teaspoon black pepper (for chicken)
4 cups mixed salad greens (arugula, spinach, romaine)
1 small cucumber, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil (for salad)
Salt and black pepper (to taste)
2 ripe avocados, sliced
2 tablespoons fresh chopped parsley (optional)

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Toss the vegetables with olive oil, smoked paprika, salt, and black pepper in a large bowl.
Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Cook the quinoa in a medium saucepan with broth and salt, bringing it to a boil and simmering for 15 minutes.
Prepare the chicken by rubbing it with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Cook the chicken in a skillet over medium-high heat for 5-6 minutes per side, until golden brown and cooked through.
Make the salad by tossing mixed greens and cucumber with lemon juice, olive oil, salt, and black pepper.
Assemble by dividing quinoa among bowls, topping with roasted vegetables, sliced chicken, salad, and avocado.

Notes

Vegetarians can omit the chicken and add extra beans or tofu for protein. Customize with seasonal vegetables or nuts.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 25g
Cholesterol: 65mg

Keywords: quinoa, roasted vegetables, healthy, Mediterranean, vegetarian meal