Description
A simple and colorful dish featuring tender roasted vegetables and fluffy quinoa, seasoned with smoky paprika.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Wash and chop the mixed vegetables into even pieces.
- Rinse the quinoa under cold running water to remove its natural coating.
- Toss the chopped mixed vegetables with 2 tablespoons olive oil, 1 tablespoon paprika, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 20–25 minutes.
- Bring 2 cups vegetable broth to a boil in a small pot.
- Add the rinsed quinoa, reduce the heat, cover, and simmer for 15 minutes.
- Fluff the quinoa with a fork, then combine with the roasted vegetables and adjust seasoning.
- Garnish with chopped fresh parsley if desired. Serve warm.
Notes
Cut vegetables to the same size for even roasting and avoid crowding the pan. Rinse quinoa until the water runs clear to remove bitterness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg