Description
Paprika Roasted Vegetable Quinoa is a vibrant dish that combines the earthy flavors of roasted vegetables with the nutty texture of quinoa. Each bite offers a delightful crunch from the vegetables, complemented by the creamy richness of a tahini dressing, creating a satisfying and wholesome experience.
Ingredients
Scale
- Quinoa: 1 cup, rinsed and drained
- Vegetables:
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red onion, diced
- 2 cups broccoli florets
- Spices:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive Oil: 3 tablespoons, for roasting
- Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- Water to thin
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced vegetables with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until they are golden brown and tender, stirring halfway through.
- While the vegetables are roasting, cook the quinoa according to package instructions (usually 2 cups of water for 1 cup of quinoa, bring to a boil, then simmer for 15 minutes).
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to reach a creamy dressing consistency.
- Once the quinoa is cooked, fluff it with a fork and combine it with the roasted vegetables.
- Drizzle the tahini dressing over the quinoa and vegetables, mixing gently to combine.
- Serve warm or at room temperature.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 4 days.
- Store the tahini dressing separately to prevent the quinoa from becoming soggy.
- Substitute any seasonal vegetables you have on hand, such as carrots or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 milligrams
Keywords: Paprika Roasted Vegetable Quinoa, vegan quinoa recipe, roasted vegetables, healthy quinoa dish, Mediterranean quinoa, gluten-free meal, quinoa salad, tahini dressing, easy vegetarian recipe, nutritious side dish, plant-based meal, wholesome dinner