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Rinsing quinoa before cooking is a crucial step that many home cooks overlook. Quinoa has a natural coating known as saponin, which can impart a bitter flavor if not removed. By rinsing the grains under cold water for a few minutes, you can wash away this coating, ensuring that your quinoa is flavorful and pleasant to eat. This simple step sets the foundation for a delicious dish and elevates the overall taste of your power bowls.

Quinoa and Roasted Veggie Power Bowls

Looking for a nutritious and delicious meal option? Try Quinoa and Roasted Veggie Power Bowls! This vibrant dish combines fluffy quinoa with an array of colorful roasted vegetables, offering both a feast for your eyes and your taste buds. Packed with complete proteins, fiber, and essential vitamins, this meal is versatile and customizable to fit any diet. Perfect for lunch or dinner, these power bowls are a delightful way to enjoy wholesome ingredients while nourishing your body. Dive into making this energizing meal today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 red bell pepper, diced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 small red onion, diced

1 cup broccoli florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese (optional)

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Roast the Vegetables: On a large baking sheet, toss together the diced red bell pepper, sliced zucchini, halved cherry tomatoes, diced red onion, and broccoli florets. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until well-coated.

        Bake the Veggies: Spread the vegetables evenly on the baking sheet and roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

          Assemble the Bowls: In a serving bowl, layer a generous portion of quinoa, followed by the roasted vegetables. Top with avocado slices, chopped parsley, and crumbled feta cheese if using.

            Serve: Squeeze fresh lemon juice over the bowls and enjoy!

              Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings