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In recent years, the culinary world has witnessed a remarkable shift towards plant-based meals. As more people become aware of the health benefits associated with a diet rich in fruits, vegetables, and whole grains, the demand for innovative vegetarian recipes has surged. One such delightful option that has gained popularity is the Herb-Infused Roasted Veggie Quinoa Bowl. This vibrant dish not only showcases an array of colorful vegetables but also provides a nutritious and satisfying meal that caters to a variety of dietary preferences, making it a go-to choice for busy weekdays or leisurely weekends.

Roasted Lunch Ideas with Herbs

Discover the vibrant flavors and health benefits of the Herb-Infused Roasted Veggie Quinoa Bowl. This colorful dish combines fluffy quinoa with roasted seasonal vegetables, creating a nutritious and satisfying meal perfect for any day of the week. Packed with plant-based protein and essential nutrients, it's easy to customize based on your favorite veggies or dietary needs. Elevate your cooking with this delicious option that celebrates wholesome ingredients and plant-based goodness.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 large zucchini, diced into bite-sized cubes

1 bell pepper (your choice of color), diced

1 cup cherry tomatoes, halved

1 red onion, chopped into small pieces

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, finely chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth (or water). Bring to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been fully absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside.

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

        Bake: Spread the seasoned vegetables in a single layer on the baking sheet. Place them in the preheated oven and roast for 20-25 minutes. Stir the vegetables halfway through the cooking time to ensure even roasting, until they are tender and slightly caramelized.

          Combine: In a large serving bowl, fluff the cooked quinoa with a fork to separate the grains. Gently add in the roasted vegetables and toss everything together until well mixed and evenly distributed.

            Serve: Portion the quinoa and vegetable mixture into bowls. Garnish each serving with a sprinkle of freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

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