Quinoa and roasted vegetable bowl

Quinoa and roasted vegetable bowl is a nutritious and flavorful meal that can be enjoyed any time of day. 

Here's a simple recipe:

Ingredients:

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 sweet potato, peeled and cubed

1 red bell pepper, seeded and diced

1 zucchini, sliced

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese

Lemon wedges for serving

Instructions:

Preheat the oven to 400°F (200°C).

In a large bowl, toss the sweet potato, red bell pepper, zucchini, and red onion with the olive oil, cumin, paprika, salt, and pepper.

Spread the vegetables on a large baking sheet in a single layer and roast for 20-25 minutes, stirring occasionally, until tender and lightly browned.

While the vegetables are roasting, bring the water or vegetable broth to a boil in a medium saucepan.

Add the quinoa, reduce the heat to low, and simmer, covered, for 15-20 minutes or until the water is absorbed and the quinoa is tender.

To assemble the bowls, divide the quinoa among four bowls.

Top with the roasted vegetables, fresh parsley, and crumbled feta cheese.

Serve with lemon wedges on the side.

This quinoa and roasted vegetable bowl can be customized with your favorite vegetables and toppings, and it can be enjoyed warm or cold. It's a great meal to prep ahead of time for a healthy and satisfying lunch or dinner.