Roasted Vegetable Quinoa Bowl

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup quinoa
• •2 cups vegetable broth
• •1 red bell pepper, diced
• •1 zucchini, diced
• •1 yellow squash, diced
• •1 cup cherry tomatoes, halved
• •1 red onion, chopped
• •2 tablespoons olive oil
• •1 teaspoon dried oregano
• •1 teaspoon garlic powder
• •Salt and pepper to taste
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

3. 3

   While the quinoa cooks, prepare the vegetables: place the diced bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion on a baking sheet.

4. 4

   Drizzle the vegetables with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat evenly.

5. 5

   Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and caramelized, stirring halfway through.

6. 6

   Once the quinoa is cooked and the vegetables are roasted, divide the quinoa among four bowls.

7. 7

   Top each bowl with the roasted vegetables, garnish with fresh parsley if desired, and serve warm.