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- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 small red onion, chopped - 1 cup cherry tomatoes, halved - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 avocado, sliced - 1/4 cup fresh cilantro or parsley, chopped - Juice of 1 lime This bowl is not just tasty; it's also good for you. Each serving gives you a mix of protein, fiber, and healthy fats. Quinoa provides about 8 grams of protein per cup. The veggies add vitamins A and C, plus minerals like potassium. Together, they create a balanced meal perfect for lunch or dinner. - Quinoa: This grain packs protein and fiber. It helps keep you full and supports digestion. - Bell Peppers: They boost your immune system with vitamin C. Their bright color means they are full of antioxidants. - Zucchini: Low in calories, it adds moisture and fiber. This veggie helps your heart and keeps you hydrated. - Avocado: Full of healthy fats, it helps reduce bad cholesterol. Plus, it makes the dish creamy and rich. - Olive Oil: This oil is heart-healthy. It contains good fats that help your body absorb nutrients. Using these ingredients not only makes your meal tasty, but also helps your body stay strong and healthy. For the full recipe, check out the cooking instructions above. First, rinse the quinoa under cold water. This step removes any bitter taste. Next, bring 2 cups of vegetable broth to a boil in a medium pot. Add 1 cup of rinsed quinoa to the boiling broth. Reduce the heat to low. Cover the pot and let it simmer for 15 minutes. After cooking, take it off the heat and fluff it with a fork. This process makes the quinoa light and fluffy. While your quinoa cooks, it's time to roast the veggies. Preheat your oven to 425°F (220°C). In a large bowl, mix together the chopped red and yellow bell peppers, zucchini, red onion, and halved cherry tomatoes. Drizzle 2 tablespoons of olive oil over the vegetables. Then, add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything well so the veggies are coated. Spread them out on a baking sheet. Roast in the oven for 20-25 minutes. Stir them halfway through for even cooking. You want them to be tender and slightly caramelized. Once the veggies are done, it’s time to build your bowl. In a large serving bowl, combine the cooked quinoa with the roasted vegetables. Gently toss in 1 sliced avocado and 1/4 cup of chopped cilantro or parsley. Squeeze the juice of 1 lime over the top for a fresh touch. Serve this colorful meal warm. This bowl is not only tasty but also full of nutrients. For the full recipe, check out the details above. To cook quinoa just right, start by rinsing it well. This removes the bitter coating. Use two cups of vegetable broth for each cup of quinoa. Bring the broth to a boil. Then, lower the heat and cover the pot. Let it simmer for 15 minutes. When done, fluff it gently with a fork. This will keep it light and airy. Roasting brings out the sweet flavors in vegetables. I love using a mix of colors for a vibrant bowl. Great choices include: - Red bell pepper - Yellow bell pepper - Zucchini - Red onion - Cherry tomatoes These veggies not only taste good but also add great color and texture. Seasonings can transform your dish. I like to keep it simple yet bold. Use garlic powder and smoked paprika for a warm flavor. Add salt and pepper to taste. Toss the veggies with olive oil and these seasonings before roasting. This step ensures each bite is full of flavor. You can also try fresh herbs like cilantro or parsley for a fresh kick. A squeeze of lime juice at the end adds brightness to the bowl. For the full recipe, check the Roasted Rainbow Veggie Quinoa Bowl. {{image_2}} You can make your roasted veggie quinoa bowl even better by adding protein. Chickpeas are a great choice. They add texture and grow your meal's fiber. Just rinse canned chickpeas, toss them with spices, and roast them along with the veggies. If you prefer meat, chicken works well too. Simply season diced chicken with salt and pepper. Then roast it with the veggies until cooked. This adds flavor and substance to your bowl, making it even more filling. You can switch up the grains in your bowl for variety. Brown rice is a good option. It has a nutty taste and chewy texture. Cook it the same way as quinoa, using vegetable broth for extra flavor. Farro is another option. It is hearty and packed with nutrients. Cook it according to package instructions, and mix it with your roasted veggies for a delightful twist. For a vegan option, simply skip any animal protein. Use beans or lentils to add protein. They blend well with the flavors of the roasted veggies. If you need a gluten-free choice, quinoa already fits this need. However, if you want to try something new, use rice or buckwheat. These grains are gluten-free and add different textures. For the full recipe, check out the Roasted Rainbow Veggie Quinoa Bowl 🥗. After enjoying your Roasted Veggie Quinoa Bowl, you may have some leftovers. To keep them fresh, place the bowl in an airtight container. Store it in the fridge. Proper storage helps maintain flavor and texture. Use the leftovers within three days for the best taste. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a stovetop. If using a microwave, place the bowl on a microwave-safe dish. Heat in short bursts of 30 seconds until warm. Stir between intervals to heat evenly. On the stovetop, add a splash of water to the pan. This helps prevent sticking. Heat it on medium-low and stir until warm. If you want to save your bowl for later, freezing is a great option. Let the bowl cool completely before freezing. Portion it into freezer-safe containers. Make sure to leave some space at the top, as food expands when frozen. To thaw, place the container in the fridge overnight. Reheat as mentioned earlier for a quick meal. A Roasted Veggie Quinoa Bowl is a colorful dish packed with flavor and nutrients. It features quinoa as the base, topped with roasted vegetables. You can use bell peppers, zucchini, onions, and tomatoes. This bowl is healthy and filling, perfect for lunch or dinner. It’s also easy to make and great for meal prep. Yes, you can use any vegetables you like! Carrots, broccoli, or cauliflower work well too. Feel free to mix and match your favorites. Just keep in mind that different veggies may change the cooking time. Aim for vegetables that roast nicely, creating that sweet flavor we love. Quinoa takes about 15 minutes to cook. First, rinse it under cold water to remove the bitter coating. Then, add it to boiling vegetable broth or water. Reduce the heat to low and cover it. When all the liquid is absorbed, fluff it with a fork. To make your bowl more filling, try adding protein. Chickpeas or black beans are great options. You can also add grilled chicken or tofu for extra substance. Nuts or seeds, like almonds or pumpkin seeds, can add crunch and healthy fats too. If you want a creamier texture, add more avocado! For the full recipe, check out the Full Recipe section above. This blog post covers how to create a tasty roasted veggie quinoa bowl. We’ve explored key ingredients, their health benefits, and how to prep, roast, and assemble your dish. Tips include cooking perfect quinoa and flavor tricks. You learned about variations with proteins, grains, and dietary options. Lastly, we discussed storing and reheating your leftovers. Now, it's time to get cooking. Enjoy your healthy meals and share your unique creations!

Roasted Veggie Quinoa Bowl

Create a vibrant and nutritious meal with this Roasted Rainbow Veggie Quinoa Bowl! Packed with colorful veggies and topped with creamy avocado and fresh herbs, this recipe is not only delicious but also easy to make. Discover how to blend flavors and colors for a delightful dish that’s perfect for any occasion.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 small red onion, chopped

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1/4 cup fresh cilantro or parsley, chopped

Juice of 1 lime

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the chopped red and yellow bell peppers, zucchini, red onion, and cherry tomatoes.

      Drizzle the olive oil over the vegetables, then 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 oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

          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.

            In a large serving bowl, combine the cooked quinoa with the roasted veggies.

              Gently toss in the sliced avocado and chopped cilantro or parsley, then drizzle with lime juice for added brightness.

                Serve the bowl warm and enjoy your colorful and nutritious meal!

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