Description
A vibrant and nourishing dish that combines roasted vegetables with fluffy quinoa, perfect for any meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, broccoli)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water until the water runs clear.
- Combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil.
- Cover and simmer for about 15 minutes.
- Wash and chop your chosen vegetables into bite-sized pieces.
- Combine the vegetables with olive oil, smoked paprika, salt, and pepper on a baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes.
- Fluff the cooked quinoa with a fork and gently fold in the roasted vegetables.
- Serve warm, garnished with fresh parsley if desired.
Notes
For meal prep, make the quinoa in advance; it stores well in the fridge or can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa, roasted vegetables, paprika, vegetarian, healthy meal