Vegan Roasted Vegetable Quinoa Bowl

Vegan Roasted Vegetable Quinoa Bowl

constituents:

1 mug quinoa
2 mugs of vegetable broth
1 teaspoon olive oil painting
1 red bell pepper, sliced
zucchini, sliced
eggplant, minced
mug cherry tomatoes
1 tablespoon dried oregano
1 tablespoon paprika
swab and pepper to taste
2 soupspoons nutritive incentive
Fresh parsley for garnish

Instructions:

wash the quinoa under cold water, also drain.
In the Instant Pot, combine the irrigated quinoa and vegetable broth. Close the lid and set the Instant Pot to high pressure for 1 nanosecond. Once cooked, let the pressure release naturally for 10 twinkles before opening the lid.
Preheat the air range to 400 °F( 200 °C).
In a coliseum, toss the red bell pepper, zucchini, eggplant, and cherry tomatoes with olive oil painting, dried oregano, paprika, swab, and pepper.
Place the seasoned vegetables in the air range handbasket and cook for 12- 15 twinkles, shaking the handbasket half through, until the vegetables are tender and slightly scorched.
In a serving coliseum, combine the cooked quinoa and roasted vegetables.
Sprinkle nutritive incentive over the quinoa and vegetables for added flavor and an inelegant taste.
Garnish with fresh parsley.
Serve the vegan roasted vegetable quinoa coliseum warm and enjoy!