By AI Meal Planner
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, chopped bell pepper, and chopped red onion. Add the cherry tomatoes to the bowl.
Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with smoked paprika, salt, and pepper to taste. Toss everything together until the vegetables are well coated.
Thread the seasoned vegetables onto skewers. If you are using wooden skewers, soak them in water for about 15 minutes to prevent burning.
Place the vegetable skewers on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, turning halfway through, until the vegetables are tender and slightly charred.
While the vegetables are roasting, rinse the quinoa under cold water in a fine mesh strainer. This helps to remove the bitter saponins.
In a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the broth is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Once the vegetable kebabs are done roasting, remove them from the oven. Serve the skewers over a bed of quinoa with lemon wedges on the side for squeezing over the top.
Enjoy your Vegetable Kebab with Quinoa while hot!
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By AI Meal Planner
This recipe is ready in 40 minutes and features Zucchini, Bell pepper, Red onion and other delicious ingredients. Contains 300 calories total.
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, chopped bell pepper, and chopped red onion. Add the cherry tomatoes to the bowl.
Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with smoked paprika, salt, and pepper to taste. Toss everything together until the vegetables are well coated.
Thread the seasoned vegetables onto skewers. If you are using wooden skewers, soak them in water for about 15 minutes to prevent burning.
Place the vegetable skewers on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, turning halfway through, until the vegetables are tender and slightly charred.
While the vegetables are roasting, rinse the quinoa under cold water in a fine mesh strainer. This helps to remove the bitter saponins.
In a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and all the broth is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Once the vegetable kebabs are done roasting, remove them from the oven. Serve the skewers over a bed of quinoa with lemon wedges on the side for squeezing over the top.
Enjoy your Vegetable Kebab with Quinoa while hot!
Calories per Serving: 300
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