Description
A comforting and nutritious quinoa bowl loaded with vibrant roasted vegetables, perfect for any meal.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed.
- Fluff the quinoa with a fork and mix in the chopped kale.
- Serve the quinoa topped with the roasted vegetables.
Notes
Store leftovers separately in airtight containers. Will last 3-5 days in the fridge. Customize with seasonal vegetables!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg