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In today’s fast-paced world, finding a nutritious and satisfying meal can be a challenge. Enter the Colorful Quinoa and Roasted Veggie Power Bowls—a vibrant, wholesome dish that not only nourishes the body but also delights the senses. This recipe is packed with protein-rich quinoa, a medley of roasted vegetables, and topped with creamy avocado and feta cheese, making it a perfect choice for a quick lunch or a hearty dinner. The combination of textures and flavors in this dish creates an appealing presentation that is as pleasing to the eye as it is to the palate. This article will guide you through the step-by-step process of creating this nutrient-dense meal while also exploring the health benefits of its ingredients and providing tips for customization.

Quinoa and Roasted Veggie Power Bowls

Discover the vibrant and nutritious Colorful Quinoa and Roasted Veggie Power Bowls! This delicious recipe combines protein-packed quinoa with a delightful mix of roasted vegetables, creamy avocado, and tangy feta cheese. Perfect for a quick lunch or a hearty dinner, these bowls are as visually appealing as they are satisfying. Learn the step-by-step process, explore health benefits, and find tips to customize your power bowl to suit your tastes for a healthy meal that excites your palate.
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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 yellow bell pepper, diced

1 red onion, chopped

1 cup cherry tomatoes, halved

2 cups kale, chopped

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, sliced

1/4 cup feta cheese (optional)

Fresh parsley or cilantro for garnish

Lemon wedges for serving

Instructions
 

Preheat the Oven: Preheat 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 over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes. Then, fluff with a fork.

      Roast the Vegetables: While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the diced zucchini, red and yellow bell peppers, red onion, and cherry tomatoes. Add 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.

        Spread and Roast: Spread the vegetable mixture onto a large baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

          Sauté the Kale: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 3-5 minutes, until wilted and tender. Season with a pinch of salt and pepper.

            Assemble the Bowls: In serving bowls, start with a base of cooked quinoa. Top with the roasted veggies, sautéed kale, and avocado slices. Sprinkle with feta cheese (if using) and garnish with fresh parsley or cilantro.

              Serve: Serve warm with lemon wedges on the side for squeezing over the bowls.

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