Quinoa and Roasted Vegetable Bowl

This quinoa and roasted vegetable bowl is a hearty and healthy meal that is perfect for lunch or dinner. The quinoa is cooked in vegetable broth for extra flavor, and the roasted vegetables add a touch of sweetness and crunch. This bowl is also a great way to use up any leftover vegetables you have in your fridge.

This recipe was inspired by a trip I took to Peru. I was hiking in the Andes Mountains and came across a small village where the locals were cooking quinoa over an open fire. I was immediately struck by the simplicity and flavor of the dish, and I knew I had to try it for myself. When I got back home, I experimented with different recipes until I came up with this one. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 35 | Serves: 2

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1/2 cup chopped carrots
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees F (220 degrees C)
2. Toss broccoli, cauliflower, carrots, and red onion with olive oil, salt, and pepper
3. Spread vegetables on a baking sheet and roast for 15-20 minutes, or until tender
4. Meanwhile, rinse quinoa in a fine-mesh sieve
5. Combine quinoa and vegetable broth in a medium saucepan and bring to a boil
6. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed
7. Fluff quinoa with a fork and serve topped with roasted vegetables

Why It Works

• The quinoa is cooked in vegetable broth for extra flavor.
• The roasted vegetables add a touch of sweetness and crunch.
• This bowl is a great way to use up any leftover vegetables you have in your fridge.