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Rinsing quinoa before cooking it is a crucial step that many people overlook. This ancient grain is coated with a natural substance called saponin, which can impart a bitter taste if not washed off. By thoroughly rinsing quinoa under cold water for about 2 minutes, you can remove this coating and ensure that your quinoa has a pleasant, nutty flavor. Use a fine-mesh strainer to facilitate rinsing, allowing the water to flow through while keeping the tiny seeds secure. This simple step sets the stage for a delicious power bowl, as the flavor of the quinoa will enhance the overall dish.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant world of Quinoa and Roasted Veggie Power Bowls, a delicious dish that combines nutrient-rich quinoa with a medley of roasted vegetables. This recipe is customizable, visually stunning, and perfect for any dietary preference. Packed with protein, vitamins, and minerals, these power bowls are not only satisfying but also support healthy eating. Follow our step-by-step guide to create your own colorful bowls bursting with flavor and nutrition. Ideal for meal prep or a quick weeknight dinner!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 red bell pepper, diced

1 zucchini, sliced

1 small red onion, cut into wedges

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1 cup spinach or arugula

¼ cup feta cheese, crumbled (optional)

Fresh lemon juice for drizzling

Fresh herbs (like parsley or basil) for garnish

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.

      Roast the Vegetables: On a large baking sheet, spread out the diced red bell pepper, sliced zucchini, red onion wedges, and halved cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to combine so that the veggies are evenly coated.

        Bake: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

          Assemble the Bowls: In a large serving bowl or individual bowls, layer the cooked quinoa at the bottom. Top with a generous amount of roasted veggies. Add a handful of fresh spinach or arugula, followed by avocado slices and crumbled feta cheese if using.

            Garnish: Drizzle with fresh lemon juice and garnish with your choice of fresh herbs.

              Serve: Enjoy your nutritious quinoa and roasted veggie power bowl warm or at room temperature, perfect for lunch or dinner!

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