Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa under cold water and cook with 2 cups water for 15 minutes.
- Toss sliced veggies with olive oil, salt, pepper, garlic powder, and paprika.
- Roast veggies on a baking sheet for 20 minutes.
- Fluff quinoa with a fork and divide into bowls.
- Top quinoa with roasted veggies and serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Add avocado or feta cheese for extra flavor.
- Use any seasonal veggies you prefer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg