Quinoa & Roasted Veggies

A nutritious, fiber-rich bowl.

Quinoa & Roasted Veggies :

A Wholesome, Flavorful Bowl!

This vibrant dish is packed with fiber, protein, and delicious roasted flavors.

Ingredients:

1- For the Quinoa:

• 1 cup quinoa (rinsed)
• 2 cups water or vegetable broth
• ½ tsp salt

2- For the Roasted Veggies:

• 1 zucchini (sliced)
• 1 red bell pepper (chopped)
• 1 cup cherry tomatoes (halved)
• 1 small sweet potato (cubed)
• ½ red onion (sliced)
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp paprika
• Salt & black pepper (to taste)

3- For the Dressing (Optional):

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp honey
• Salt & pepper (to taste)

Instructions:

1. Cook the Quinoa: In a pot, bring 2 cups of water or broth to a boil. Add quinoa and salt, reduce heat, cover, and simmer for 15 minutes until fluffy. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
2. Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the chopped veggies with olive oil, garlic powder, oregano, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly crispy.
3. Prepare the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, and honey in a small bowl.
4. Assemble the Bowl: In a serving bowl, combine the cooked quinoa and roasted veggies. Drizzle with dressing if desired.
5. Serve & Enjoy: Top with fresh herbs, feta cheese, or avocado for extra flavor!

Tips & suggestions:

• Swap quinoa for couscous, bulgur, or brown rice.
• Add chickpeas or grilled tofu for extra protein.
• Top with feta cheese, nuts, or avocado for a creamy touch.
• Perfect as a nourishing meal or a meal-prep favorite!

Enjoy your meal!