🥗 Spanish Quinoa Bowl with Roasted Vegetables

Name: Spanish Quinoa Bowl with Roasted Vegetables
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g Quinoa; 400 g Chickpeas (canned, drained); 300 g Bell peppers (red and yellow); 200 g Zucchini; 1 Stück Red onion; 40 ml Olive oil; 150 g Feta cheese (cubed); 2 TL Paprika powder (sweet); 1 TL Cumin (ground); 1 Prise Salt; 1 Prise Black pepper; 1 Handvoll Fresh parsley

520 kcal · 40 min · 4 servings

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Ingredients

200 g Quinoa
400 g Chickpeas (canned, drained)
300 g Bell peppers (red and yellow)
200 g Zucchini
1 Stück Red onion
40 ml Olive oil
150 g Feta cheese (cubed)
2 TL Paprika powder (sweet)
1 TL Cumin (ground)
1 Prise Salt
1 Prise Black pepper
1 Handvoll Fresh parsley

Instructions

1. Rinse the quinoa under cold water. Cook it in salted water according to the package instructions (approx. 15 minutes). Let it drain.
2. Preheat the oven to 200 degrees Celsius (top/bottom heat). Cut the bell peppers and zucchini into large cubes. Halve the red onion.
3. Mix the chopped vegetables in a large bowl with half of the olive oil, paprika powder, cumin, salt, and pepper.
4. Spread the vegetables on a baking sheet lined with baking paper. Roast them in the oven for 20 minutes.
5. Remove the tray. Mix the drained chickpeas into the hot vegetables. Put them back in the oven for another 5 minutes to become crispy.
6. Divide the cooked quinoa into 4 storage containers. Distribute the hot vegetables and chickpeas on top.
7. Add the feta cubes on top. Drizzle everything with the remaining olive oil. Garnish with fresh parsley.

Nutrition per serving

kcal: 520
Protein: 18 g · Fett/Fat: 22 g · Carbs: 65 g