Paprika Roasted Vegetable Quinoa
A nutritious and vibrant dish combining healthy quinoa with roasted vegetables, seasoned with paprika, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 1 cup quinoa Rinsed under cold water
- 2 cups vegetable broth Use gluten-free if necessary
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.) Chopped into bite-sized pieces
Seasoning and Oils
- 2 tablespoons olive oil
- 1 teaspoon paprika Enhances the flavor of vegetables
- 1 teaspoon garlic powder
- to taste Salt and pepper
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and drain.
Cooking Quinoa
- In a saucepan, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is fluffy.
Roasting Vegetables
- While the quinoa is cooking, chop the vegetables into bite-sized pieces and place them on a baking sheet.
- Drizzle the vegetables with olive oil, sprinkle with paprika, garlic powder, salt, and pepper, and toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized.
Combining
- Once the quinoa is cooked, fluff it with a fork and combine it with the roasted vegetables.
Serving
- Serve warm in bowls, garnished with fresh parsley if desired.
Notes
Feel free to use any vegetables you like or have on hand. Ensure to chop vegetables evenly for even roasting. Adding lemon juice can brighten flavors. Experiment with spices for new flavors.