Roasted Vegetable Quinoa Bowl Nutritious and Flavorful

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 avocado sliced
• for garnish fresh basil leaves
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Meanwhile, prepare the vegetables. In a large bowl, toss together the zucchini, red bell pepper, cherry tomatoes, broccoli, and red onion. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Mix well to ensure the vegetables are evenly coated.
4. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.
5. Once the quinoa is cooked, fluff it with a fork and stir in the lemon juice for added flavor.
6. To assemble the bowls, divide the quinoa among serving dishes, top with the roasted vegetables, and add sliced avocado.
7. Garnish with fresh basil leaves for a burst of flavor.