Roasted Veggie Quinoa Bowl

$- 1 cup quinoa, rinsed thoroughly - 2 cups vegetable broth - 1 red bell pepper, chopped - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - 1 medium red onion, cut into quarters - 2 cups kale, chopped - 1 avocado, sliced - 3 tablespoons olive oil (divided) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and black pepper to taste In this recipe, we use a variety of fresh vegetables. These veggies bring color and taste to our dish. Quinoa serves as a great base. It is high in protein and fills you up. Rinsing the quinoa is key. This step removes the bitter coating. For the broth, I recommend using vegetable broth. It adds a wonderful depth of flavor. The red bell pepper and zucchini provide crunch. Cherry tomatoes add a sweet burst. The red onion gives a nice tang. Kale adds nutrients and color. The seasoning is simple but effective. Olive oil helps the spices stick. Garlic powder and smoked paprika lend warmth. Salt and pepper enhance all the flavors. Gather these ingredients to make your Roasted Veggie Quinoa Bowl. You can find the Full Recipe to guide you through the steps. To cook the quinoa, first, bring the vegetable broth to a boil in a medium saucepan. Once it starts to bubble, add the rinsed quinoa. Lower the heat to a gentle simmer, cover, and let it cook for about 15 minutes. The quinoa is ready when all the liquid has soaked in. Fluff the quinoa with a fork and set it aside. Next, prepare the vegetables. In a large bowl, combine the chopped red bell pepper, diced zucchini, halved cherry tomatoes, and quartered red onion. This mix adds color and texture to your bowl. Drizzle 2 tablespoons of olive oil over the veggies. Sprinkle in garlic powder, smoked paprika, salt, and pepper. Toss everything together well to coat the veggies. Now, spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roasting them brings out their natural sweetness. Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Toss the veggies halfway through cooking for even browning. In the last 5 minutes, mix in the chopped kale, allowing it to wilt slightly. This adds a nice touch of green to your meal. To get the best quinoa, start by rinsing it well. Rinsing removes the saponins, which can make quinoa taste bitter. After rinsing, cook your quinoa in vegetable broth. This broth adds a rich flavor that makes the dish more exciting. When roasting your vegetables, toss them halfway through. This helps them cook evenly and get that nice, golden color. Also, remember to adjust the cooking time based on the size of your veggies. Smaller pieces cook faster, while larger pieces need more time. For a beautiful finish, use sliced avocado and chopped parsley as a garnish. These toppings not only add color but also enhance the dish's flavor. Serve the bowl warm and consider drizzling some olive oil on top. This adds a smooth texture and extra taste. {{image_4}} Want to boost your protein? Add chickpeas or black beans to your bowl. They mix well with quinoa and veggies. You can also top your bowl with a poached egg or some feta cheese. This adds creaminess and a nice flavor. To make your Roasted Veggie Quinoa Bowl even tastier, play with different spices. Cumin and chili powder can add a nice kick. You can also use seasonal vegetables for variety. Fresh veggies bring new flavors and colors to your dish. If you want a vegan meal, check all your ingredients. Make sure they are vegan-friendly. The best part? Quinoa is naturally gluten-free. This makes it a great option for anyone with gluten issues. You can enjoy this meal without worry! After enjoying your Roasted Veggie Quinoa Bowl, store leftovers in an airtight container. This keeps them fresh. You can keep it in the fridge for up to 3 days. Make sure to let it cool before sealing. This way, you prevent moisture build-up. You can freeze individual portions of the quinoa bowl. Use freezer-safe containers for best results. When you want to enjoy it again, take it out and let it thaw overnight in the fridge. To reheat, simply warm it in the microwave or on the stove. Add a splash of water to keep it moist. Enjoy your healthy meal later! To make your quinoa fluffier, rinse it well before cooking. Rinsing removes extra starch. After cooking, let it rest for a few minutes. This helps the grains separate nicely. Yes! You can use any vegetables you like. Seasonal veggies work best. Try adding carrots, broccoli, or bell peppers. Mix and match to find your favorite combo. You can pair it with a light salad or your choice of protein. Grilled chicken or chickpeas add great flavor. This bowl is versatile! Absolutely! This recipe is perfect for meal prep. Make it ahead of time and store in the fridge. It stays fresh for up to three days. Refer to our detailed preparation steps for the Roasted Veggie Quinoa Bowl 🥗. In this blog post, we explored how to make a Roasted Veggie Quinoa Bowl. We covered the main ingredients, cooking methods, and tips for a perfect dish. Adding proteins or spices can enhance the flavors further. This meal is not just easy to prepare; it’s also great for meal prep. Enjoy your healthy bowl warm or cold. With fresh veggies and quinoa, you can feel good about every bite!$

Savor the deliciousness of a Roasted Veggie Quinoa Bowl that’s packed with nutrients and flavor! This easy recipe features vibrant vegetables, fluffy quinoa, and creamy avocado, all drizzled with olive oil and spices. Perfect for a healthy lunch or dinner, it’s quick to prepare and oh-so-satisfying! Click through to discover how to whip up this colorful, wholesome meal that will brighten your day!

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Ingredients

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 medium red onion, cut into quarters

2 cups kale, stems removed and chopped

3 tablespoons olive oil (divided)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and black pepper, to taste

1 avocado, sliced (for topping)

Fresh parsley, finely chopped (for garnish)

Instructions

Begin by preheating your oven to 425°F (220°C).

In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover, and allow it to simmer for approximately 15 minutes or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set aside.

While the quinoa cooks, prepare your vegetables. In a large mixing bowl, combine the chopped red bell pepper, diced zucchini, halved cherry tomatoes, and quartered red onion.

Drizzle 2 tablespoons of olive oil over the mixed vegetables. Sprinkle in the garlic powder, smoked paprika, and season with salt and pepper. Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings.

Spread the seasoned vegetables onto a baking sheet lined with parchment paper in a single, even layer. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, tossing them halfway through for even roasting.

In the final 5 minutes of roasting, add the chopped kale to the baking sheet, mixing it with the other vegetables to allow it to wilt gently.

To assemble your bowls, divide the cooked quinoa evenly among serving bowls. Generously top each bowl with the roasted vegetable mix.

Garnish with fresh avocado slices and sprinkle with chopped parsley for a pop of color and flavor. For a finishing touch, drizzle the remaining tablespoon of olive oil over each bowl if desired.

- Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Serve the bowls immediately while warm, and consider adding a sprinkle of additional smoked paprika on top for a vibrant visual appeal. Enjoy!