Quinoa and Roasted Vegetable Bowl

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Rinse the quinoa under cold water and drain.

3. 3

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.

4. 4

   While the quinoa is cooking, place the diced sweet potatoes and Brussels sprouts on a baking sheet. Drizzle with olive oil, and sprinkle with smoked paprika, salt, and black pepper. Toss to coat evenly.

5. 5

   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.

6. 6

   Add the cherry tomatoes to the baking sheet for the last 5 minutes of roasting.

7. 7

   Once the quinoa and vegetables are cooked, combine them in a large bowl.

8. 8

   Serve warm and enjoy your Quinoa and Roasted Vegetable Bowl.