Description
A quick and nutritious air fryer quinoa bowl with colorful vegetables and a simple dressing.
Ingredients
- 1 cup tri-color quinoa
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon juice for serving
Instructions
- Rinse the quinoa thoroughly under cold water.
- Combine quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Preheat your air fryer to 375°F (190°C).
- In a large bowl, mix diced peppers, zucchini, cherry tomatoes, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
- Transfer vegetables to the air fryer basket. Cook for 12-15 minutes, shaking halfway through.
- Fluff the cooked quinoa with a fork.
- Combine quinoa and roasted vegetables in a bowl.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Notes
- You can substitute any vegetables you have on hand.
- Add cooked chicken or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- For a creamier texture, mix in avocado after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American