Roasted Veggie Quinoa Bowl Nutritious and Simple Meal

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 each red bell pepper, chopped
• 1 each yellow bell pepper, chopped
• 1 each zucchini, sliced
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 each avocado, sliced
• 0.25 cup fresh cilantro or parsley, chopped
• 1 each lime, juiced

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chopped red and yellow bell peppers, zucchini, red onion, and cherry tomatoes.
3. Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are evenly coated.
4. Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
5. While the veggies are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
6. In a large serving bowl, combine the cooked quinoa with the roasted veggies.
7. Gently toss in the sliced avocado and chopped cilantro or parsley, then drizzle with lime juice for added brightness.
8. Serve the bowl warm and enjoy your colorful and nutritious meal!