Roasted Vegetable and Quinoa Bowl

Ingredients

• •1 cup quinoa
• •2 cups vegetable broth or water
• •2 medium zucchinis, diced
• •1 red bell pepper, diced
• •1 yellow bell pepper, diced
• •1 red onion, diced
• •2 cups cherry tomatoes, halved
• •3 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp smoked paprika
• •Salt and pepper to taste
• •1/4 cup fresh parsley, chopped (for garnish)
• •1/4 cup feta cheese, crumbled (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Rinse the quinoa under cold water and drain.

3. 3

   In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork.

4. 4

   While the quinoa cooks, prepare the vegetables. In a large bowl, combine diced zucchinis, bell peppers, red onion, and cherry tomatoes.

5. 5

   Drizzle olive oil over the vegetables and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.

6. 6

   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

7. 7

   Once the quinoa is cooked and the vegetables are roasted, assemble the bowls by placing a scoop of quinoa at the bottom, topped with roasted vegetables.

8. 8

   Garnish with chopped parsley and feta cheese, if desired. Serve warm.