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In recent years, quinoa has surged in popularity as a staple in health-conscious diets. Often heralded as a "superfood," this ancient grain has gained a reputation for its exceptional nutritional profile and versatility in the kitchen. Whether you're a seasoned cook or just starting, incorporating quinoa into your meals can elevate your dining experience while providing essential nutrients. One of the most delightful ways to enjoy quinoa is by transforming it into a quinoa bowl—a dish that allows for endless customization and creativity.

Roasted Lunch Ideas with Herbs

Elevate your mealtime with this delicious Herb-Infused Roasted Veggie Quinoa Bowl, a nutritious blend of flavors and textures. Quinoa serves as the perfect base, packed with protein and fiber, while vibrant roasted vegetables like zucchini, bell peppers, and cherry tomatoes bring delightful taste and color. Infused with aromatic herbs, this customizable bowl is great for any dietary preference. Perfect for meal prep or a cozy dinner, it promises to satisfy both your taste buds and health goals. Discover the joy of cooking and enjoy a wholesome, delicious dish that will leave you wanting more!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 large zucchini, diced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 red onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Quinoa: In a medium saucepan, add the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Set aside.

      Roast the Vegetables: On a large baking sheet, combine the diced zucchini, bell pepper, cherry tomatoes, red onion, and minced garlic. Drizzle with olive oil and sprinkle with dried rosemary, thyme, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.

        Bake: Spread the vegetables out in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

          Combine: In a large bowl, fluff the cooked quinoa with a fork. Add the roasted vegetables and toss gently to combine.

            Serve: Divide the quinoa bowl into serving dishes. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the meal.

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings