Roasted Vegetable and Quinoa Bowl

Roasted Vegetable and Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (for cooking quinoa)
• 1 zucchini, cut into half-moons
• 1 red onion, chopped into chunks
• 1 sweet potato, peeled and diced
• 1 bell pepper, cut into slices
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme or rosemary
• 1/4 cup feta cheese or vegan cheese alternative (optional)
• Fresh parsley, chopped (for garnish)

Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa:

   • Rinse quinoa under cold water.
   • In a pot, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until all the liquid is absorbed.
   • Fluff with a fork and set aside.

2. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C).
   • Toss zucchini, red onion, sweet potato, and bell pepper with olive oil, salt, pepper, and dried herbs.
   • Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and slightly caramelized.

3. Prepare the Dressing:

   • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.

4. Assemble the Bowls:

   • Divide the cooked quinoa among bowls.
   • Top with roasted vegetables.
   • Drizzle with dressing and sprinkle with feta cheese and fresh parsley.

This Roasted Vegetable and Quinoa Bowl is not only delicious but also packed with a variety of textures and flavors. It's a balanced and satisfying meal that is sure to please. Enjoy your cozy and nutritious supper! 🥗🌿