This recipe perfectly encapsulates a balance of flavors, colors, and nutrition, making it an ideal choice for anyone in search of a delicious plant-based meal.
Ingredients
Scale:
2 medium zucchini, chopped into bite-sized pieces
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large red onion, cut into wedges
2 cups broccoli florets, trimmed
3 tablespoons olive oil, preferably extra virgin for better flavor
1 teaspoon garlic powder, or 2 cloves of fresh garlic minced for a stronger taste
1 teaspoon smoked paprika, which adds a lovely depth
Salt and pepper to taste, use sea salt for enhanced flavor
1 cup quinoa, rinsed thoroughly to remove any bitterness
2 cups vegetable broth (or water), using broth adds more flavor
Fresh parsley, chopped (for garnish, adds a burst of color)
1 avocado, sliced (optional, for creaminess)
Feta cheese, crumbled (optional, for a vegetarian option that adds saltiness)
Balsamic glaze (for drizzling, optional, to add a sweet tang)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the zucchini, bell peppers, onion, and broccoli florets. Drizzle with olive oil, then sprinkle the garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well-coated.
Spread the seasoned vegetables on a baking sheet in a single layer, ensuring they are not touching. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
In serving bowls, create a base of quinoa. Top generously with the roasted vegetables, ensuring a colorful mix is displayed. If desired, add sliced avocado, crumbled feta cheese, and a drizzle of balsamic glaze.
