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); 2 ripe avocados, sliced; 2 tablespoons fresh chopped parsley (optional)

Description

A comforting and vibrant dish featuring roasted vegetables and fluffy quinoa, enhanced with smoky paprika and fresh lemon.

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)
2 ripe avocados, sliced
2 tablespoons fresh chopped parsley (optional)

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Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Toss the red and yellow bell peppers, zucchini, red onion, and carrots with 2 tablespoons of olive oil, 1½ teaspoons smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper in a large mixing bowl.
Spread the vegetables evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through.
Combine 1 cup of rinsed quinoa, 2 cups of vegetable broth (or water), and ½ teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and let simmer for 15 minutes.
Pat the chicken breasts dry, rub with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
Heat a skillet over medium-high heat, and add the chicken. Cook for 5-6 minutes per side until golden brown.
Rest the chicken for 5 minutes before slicing.
Toss the mixed salad greens and cucumber slices in a large bowl with fresh lemon juice, olive oil, salt, and pepper.
Divide the cooked quinoa among four bowls, top with roasted vegetables, sliced chicken, salad, and avocado slices.

Notes

Make-ahead tips: prepare the roasted vegetables and quinoa a day in advance. Can substitute quinoa with farro or brown rice.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 32g
Cholesterol: 0mg