This healthy and flavorful quinoa bowl features a variety of roasted vegetables and spicy Mama Lil's Pickled Peppers, all topped with a zesty lemon vinaigrette.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup Mama Lil's Pickled Peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Lemon wedges (for serving)
For the lemon vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F.
- In a large bowl, toss the sliced red and yellow bell peppers, sliced red onion, and cherry tomatoes with 2 tablespoons of olive oil and smoked paprika. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast the vegetables for 25-30 minutes, or until they are tender and lightly browned.
- While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
- To make the lemon vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
- To assemble the quinoa bowl, divide the cooked quinoa among four bowls. Top with the roasted vegetables and sliced Mama Lil's Pickled Peppers.
- Drizzle the lemon vinaigrette over the top of the quinoa bowls.
- Garnish with fresh parsley and serve with lemon wedges on the side.
