Quinoa with Roasted Vegetables

This is deliciously simple and doesn’t require a lot of time in the kitchen.  The smoked paprika salt is what sets this recipe apart, as it adds a wonderful depth to the vegetables.  It’s a perfect weeknight meal that gives you leftovers for tomorrow’s lunch!

Quinoa with Roasted Vegetables


  • 1 cup quinoa
  • 1 zucchini
  • 2 carrots
  • 1 red onion
  • 1 red bell pepper
  • 2 cloves garlic
  • Smoked paprika salt
  • Oregano
  • Olive oil


  1. Preheat toaster oven to 375F.
  2. Prepare the quinoa according to directions (or: boil 2 cups water/veggie broth with 1 cup quinoa for 15 minutes, then let sit for 5 minutes and fluff with fork).
  3. Drizzle olive oil into baking pan (8×8).
  4. Chop veggies into bite size pieces and add to baking pan.
  5. Mix veggies with hands so they’re coated with olive oil.
  6. Sprinkle smoked paprika salt and oregano over the veggies, and toss again to coat.
  7. Bake for about 30-45 minutes, stirring occasionally.

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