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Cooking quinoa to perfection is essential for achieving the delightful texture that makes it a perfect base for your power bowls. The first crucial step is rinsing the quinoa thoroughly. This process removes the natural coating called saponin, which can impart a bitter taste. To rinse, place the quinoa in a fine-mesh strainer and run it under cold water for about 2 minutes, swirling it gently to ensure all grains are washed.

Quinoa and Roasted Veggie Power Bowls

Discover the deliciousness of Nourishing Quinoa & Roasted Veggie Power Bowls! This wholesome recipe combines protein-packed quinoa with a colorful array of seasonal vegetables, offering a nutrient-dense meal that's both satisfying and flavorful. Perfect for meal prep or family dinners, these power bowls are easy to customize with your favorite ingredients. Learn to make this vibrant dish that promotes overall health and fits any dietary preference. Get inspired to embrace healthy eating with every colorful bite!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium zucchini, diced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 medium sweet potato, peeled and cubed

1 red onion, diced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 (15-ounce) can of chickpeas, drained and rinsed

1 avocado, sliced

Fresh parsley, 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, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, covered.

      Roast the Vegetables: On a large baking sheet, combine the diced zucchini, red bell pepper, cherry tomatoes, sweet potato, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper. Toss everything together until well coated.

        Bake: Spread the vegetable mixture in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the veggies are slightly caramelized, stirring halfway through for even cooking.

          Add Chickpeas: In the last 10 minutes of roasting, add the drained chickpeas to the baking sheet, allowing them to warm and get slightly crispy.

            Assemble the Bowls: Once the quinoa and veggies are done, fluff the quinoa with a fork, and divide it amongst serving bowls. Top with the roasted vegetables and chickpeas.

              Garnish: Add sliced avocado on top and sprinkle with fresh parsley. Serve with lemon wedges for a bright flavor boost.

                Enjoy: Serve immediately and enjoy your colorful, nutrient-packed quinoa and roasted veggie power bowls!

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