Name: Paprika Roasted Vegetable Quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 medium zucchini, sliced into half-moons; 1 small red onion, cut into wedges; 2 medium carrots, sliced; 2 tablespoons olive oil; 1½ teaspoons smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; ½ teaspoon salt; 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 4 cups mixed salad greens (arugula, spinach, romaine); 1 small cucumber, thinly sliced; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; Salt and black pepper, to taste; 2 ripe avocados, sliced; 2 tablespoons fresh chopped parsley (optional)

Description

Paprika Roasted Vegetable Quinoa is a wholesome and nourishing dish featuring roasted vegetables, flavorful quinoa, and perfectly cooked chicken, all complemented by a fresh lemon salad and avocados.

Ingredients

Scale

1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into half-moons
1 small red onion, cut into wedges
2 medium carrots, sliced
2 tablespoons olive oil
1½ teaspoons smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup quinoa, rinsed
2 cups vegetable broth or water
½ teaspoon salt
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
4 cups mixed salad greens (arugula, spinach, romaine)
1 small cucumber, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and black pepper, to taste
2 ripe avocados, sliced
2 tablespoons fresh chopped parsley (optional)

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Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl, toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and fluff with a fork.
Pat chicken breasts dry with paper towels. Rub with olive oil, smoked paprika, garlic powder, salt, and black pepper on both sides.
Heat a skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
In a salad bowl, toss mixed greens and cucumber slices with fresh lemon juice, olive oil, salt, and black pepper.
Divide cooked quinoa among four bowls as the base. Top with roasted vegetables, sliced chicken, lemon salad, and fresh avocado slices. Garnish with fresh parsley if desired.

Notes

For a vegetarian option, omit the chicken.
Feel free to use any seasonal vegetables you prefer.
This dish can be served warm or chilled.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 500mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 25g
Cholesterol: 70mg