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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 zucchini, diced - 1 bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 1 red onion, diced - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste The main ingredients form the heart of your Roasted Veggie Quinoa Bowl. Quinoa acts as the perfect base. It’s high in protein and gives you energy. I love using vegetable broth for cooking quinoa. This adds depth to the flavor. Next come the veggies. You can pick any colorful mix. I enjoy zucchini, bell peppers, cherry tomatoes, and broccoli. These veggies not only taste great but also look vibrant. The red onion adds a nice touch with its sweetness. Drizzling olive oil helps to roast the veggies well. The garlic powder and smoked paprika bring in a warm, cozy flavor. Don’t forget the salt and pepper! They balance the taste and enhance the dish. - Avocado, sliced - Fresh parsley, chopped - Feta cheese, crumbled Toppings can make your quinoa bowl even better. Sliced avocado adds creaminess and healthy fats. Fresh parsley gives a pop of color and freshness. If you want a salty bite, sprinkle some crumbled feta cheese on top. These toppings make the dish look and taste gourmet. For the full recipe, I recommend checking out the detailed instructions to guide you through the process. Enjoy creating your Roasted Veggie Quinoa Bowl! To cook the quinoa, start by combining 1 cup of rinsed quinoa and 2 cups of vegetable broth in a medium saucepan. Bring this mix to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. Check the quinoa when the time is up. It should look fluffy and all the liquid should be gone. If it is not ready, let it simmer a few more minutes. After cooking, remove it from heat and set it aside. While the quinoa cooks, it’s time to prepare the vegetables. Gather your zucchini, bell pepper, cherry tomatoes, broccoli florets, and red onion. Dice them into small pieces. In a large mixing bowl, add all the diced veggies. Drizzle 2 tablespoons of olive oil over the vegetables. Next, season with 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and pepper. Toss everything until the veggies are nicely coated. This step adds great flavor. Now, it’s time to roast the seasoned veggies. Preheat your oven to 425°F (220°C). Spread the coated vegetables on a large baking sheet in a single layer. Make sure they have space to roast evenly. Roast them in the oven for 20 to 25 minutes. Stir the veggies halfway through to help them cook evenly. They are ready when tender and slightly caramelized. This caramelization brings out the natural sweetness in the vegetables. For the full recipe, check out the section above. You can easily swap out veggies in this bowl. Use what's fresh and in season. Try carrots, sweet potatoes, or even spinach. This helps keep flavors bright and fun. You can also adjust spices to suit your taste. Want more heat? Add chili powder or cayenne pepper. Prefer less spice? Try just salt and pepper. The goal is to make it your own. Make your bowl look great! Use colorful bowls to show off the food. Arrange the sliced avocado in a fan shape on top. This adds a nice touch. You can also drizzle balsamic reduction over the dish for extra flavor. If you want more protein, add grilled chicken or chickpeas. Another great idea is to pair it with a side salad. A simple green salad works well and adds crunch. Enjoy getting creative with your meal! {{image_2}} You can swap quinoa with other grains. Brown rice works well and adds a nutty taste. Couscous cooks quickly and gives a light texture. Farro adds a chewy bite. Each grain offers a unique flavor and texture to your bowl. If you want a vegan bowl, check all your ingredients. Use vegetable broth to keep it plant-based. For cheese lovers, try using nutritional yeast instead of feta. It gives a cheesy flavor without dairy. You can also skip cheese altogether for a lighter dish. Want to spice things up? Add herbs like basil or cilantro for freshness. Use spices like cumin or curry powder for warmth. Try drizzling a tahini sauce or a spicy sriracha on top. These simple changes can take your roasted veggie quinoa bowl to new heights. For the full recipe, check the main section. To keep your roasted veggie quinoa bowl fresh, use airtight containers. This helps to lock in flavors and moisture. Allow the dish to cool before sealing it. Store it in the fridge for up to three days. Always label your containers with dates. This way, you know when to enjoy them. You can freeze portions for meal prep. Divide the quinoa and veggies into single servings. Use freezer-safe containers or bags. Press out any air before sealing. The bowl can stay in the freezer for up to three months. To thaw, place it in the fridge overnight. Reheat in the microwave or on the stove. Add a splash of water to prevent drying out. Enjoy your meal anytime with this easy storage method! Quinoa usually takes about 15 minutes to cook. To make it perfect, follow these steps: - Rinse 1 cup of quinoa under cold water. - Combine the rinsed quinoa with 2 cups of vegetable broth in a medium pot. - Bring it to a boil, then reduce the heat and cover. - Simmer until all liquid is absorbed and the quinoa is fluffy. This method gives a nice, light texture. Yes, you can use frozen vegetables! They save time and are often just as nutritious. Here are some tips: - Thaw the veggies before roasting for even cooking. - Add a few extra minutes to roasting time if they are still partly frozen. - Frozen veggies may release more water, so keep an eye on them in the oven. These adjustments help maintain the dish's flavor and texture. If your quinoa turns out mushy, don't worry. Here’s how to fix it: - Start by draining any excess water. - Spread the quinoa on a baking sheet to cool. - This helps it firm up a bit. For next time, remember to measure the liquid correctly. Using too much broth can lead to mushy quinoa. This blog post shows you how to make a tasty quinoa dish. You learned about key ingredients, easy steps for cooking, and helpful tips. Customize with your favorite veggies and toppings. Consider storage methods for leftovers, and explore fun variations like different grains or international flavors. Cooking quinoa is simple, and it can fit many diets. Enjoy experimenting with this healthy and flexible recipe. You’ll soon have a meal that everyone will love. Get creative, and happy cooking!

Roasted Veggie Quinoa Bowl

Create a delicious and healthy Roasted Veggie Quinoa Bowl that's perfect for any meal! This vibrant dish features fluffy quinoa topped with colorful roasted vegetables and creamy avocado, delivering amazing flavors in every bite. Packed with nutrients and easy to make, this recipe takes just 40 minutes from prep to plate. Click now to explore this tasty recipe and elevate your meal prep game with wholesome goodness!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 zucchini, diced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 red onion, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced (for topping)

Fresh parsley, chopped (for garnish)

¼ cup feta cheese, crumbled (optional for topping)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.

      While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, broccoli florets, and red onion.

        Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are evenly coated.

          Spread the seasoned vegetables on a large baking sheet in a single layer.

            Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even cooking.

              Once the vegetables are ready, fluff the cooked quinoa with a fork and divide it into serving bowls.

                Top each bowl of quinoa with the roasted veggies, sliced avocado, and crumbled feta cheese (if using).

                  Garnish with fresh parsley to add a burst of color and flavor.

                    Prep Time: 15 min | Total Time: 40 min | Servings: 4

                      - Presentation Tips: Serve in colorful bowls, and arrange the avocado slices creatively on top, allowing the vibrant colors of the veggies to shine through. A drizzle of balsamic reduction could also enhance the visual appeal and add an extra layer of flavor!