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Paprika Roasted Vegetable Quinoa

Paprika Roasted Vegetable Quinoa

A wholesome bowl combining quinoa, paprika-spiced roasted vegetables, and seasoned chicken, topped with fresh salad and avocado for a flavorful, balanced meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 550 kcal

Equipment

  • 1 baking sheet lined with parchment paper
  • 1 large bowl
  • 1 saucepan
  • 1 skillet for cooking chicken
  • 1 salad bowl

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

Instructions
 

  • Preheat oven to 425°F and line a large baking sheet with parchment paper.
  • Toss bell peppers, zucchini, red onion, and carrots with olive oil, smoked paprika, salt, and black pepper in a large bowl.
  • Spread vegetables on the baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
  • Combine quinoa, vegetable broth, and salt in a saucepan; bring to a boil, reduce heat, cover, and simmer 15 minutes until quinoa is cooked, then fluff with a fork.
  • Pat chicken breasts dry and coat with olive oil, smoked paprika, garlic powder, salt, and black pepper.
  • Cook chicken in a preheated skillet over medium-high heat for 5-6 minutes per side, until golden and internal temperature reaches 165°F; rest 5 minutes, then slice.
  • In a salad bowl, toss mixed greens and cucumber with lemon juice, olive oil, salt, and black pepper.
  • Assemble bowls with quinoa, roasted vegetables, sliced chicken, salad, avocado slices, and garnish with parsley if desired.

Notes

  • Rinse quinoa well to eliminate any bitterness.
  • Adjust seasoning based on taste preference.
  • Substitute or add seasonal vegetables as desired.
  • Store leftovers in airtight containers refrigerated up to 3 days.