Name: Paprika Roasted Vegetable Quinoa
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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 (for vegetables); 1½ teaspoons smoked paprika (for vegetables); ½ teaspoon salt (for vegetables); ¼ teaspoon black pepper (for vegetables); 1 cup quinoa, rinsed; 2 cups vegetable broth or water; ½ teaspoon salt (for quinoa); 2 boneless, skinless chicken breasts; 1 tablespoon olive oil (for chicken); 1 teaspoon smoked paprika (for chicken); ½ teaspoon garlic powder; ½ teaspoon salt (for chicken); ¼ teaspoon black pepper (for chicken); 4 cups mixed salad greens (arugula, spinach, romaine); 1 small cucumber, thinly sliced; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil (for salad); Salt and black pepper, to taste (for salad); 2 ripe avocados, sliced; 2 tablespoons fresh chopped parsley (optional)

Description

A healthy and delicious bowl featuring quinoa topped with paprika roasted vegetables and seasoned chicken.

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 (for vegetables)
1½ teaspoons smoked paprika (for vegetables)
½ teaspoon salt (for vegetables)
¼ teaspoon black pepper (for vegetables)
1 cup quinoa, rinsed
2 cups vegetable broth or water
½ teaspoon salt (for quinoa)
2 boneless, skinless chicken breasts
1 tablespoon olive oil (for chicken)
1 teaspoon smoked paprika (for chicken)
½ teaspoon garlic powder
½ teaspoon salt (for chicken)
¼ teaspoon black pepper (for chicken)
4 cups mixed salad greens (arugula, spinach, romaine)
1 small cucumber, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil (for salad)
Salt and black pepper, to taste (for salad)
2 ripe avocados, sliced
2 tablespoons fresh chopped parsley (optional)

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Instructions

Preheat oven to 425°F and 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 on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
Combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
Pat chicken breasts dry and 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 and internal temperature reaches 165°F. Rest for 5 minutes, then slice.
In a salad bowl, toss mixed greens and cucumber with lemon juice, olive oil, salt, and black pepper.
Divide cooked quinoa among bowls, top with roasted vegetables, sliced chicken, lemon salad, and fresh avocado. Garnish with parsley if desired.

Notes

Ensure quinoa is rinsed to remove any bitterness from the outer coating.
Adjust seasoning to taste based on preference.
Feel free to add other vegetables based on seasonal availability.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Roasting and Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 76g
Fiber: 10g
Protein: 30g
Cholesterol: 60mg