Quinoa with Roasted Vegetables
A vibrant, healthy, and satisfying dish loaded with tender roasted vegetables and fluffy protein-packed quinoa.
Ingredients
- •1 cup dry quinoa (170g), rinsed thoroughly
- •2 cups water or low-sodium vegetable broth (480ml)
- •1 medium zucchini, diced
- •1 medium red bell pepper, seeded and diced
- •1 medium yellow bell pepper, seeded and diced
- •1 red onion, peeled and cut into wedges
- •2 cups cherry tomatoes (300g)
- •3 tablespoons extra virgin olive oil (45ml)
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2 tablespoons fresh lemon juice (30ml)
- •1/4 cup chopped fresh parsley (15g)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Place the diced zucchini, bell peppers, red onion wedges, and cherry tomatoes onto the prepared baking sheet.
- 3
Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with minced garlic, dried oregano, half of the kosher salt, and half of the black pepper. Toss well to ensure all vegetables are evenly coated.
- 4
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- 5
While the vegetables are roasting, combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat.
- 6
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
- 7
Remove the quinoa from the heat and let it steam covered for 5 minutes, then fluff with a fork.
- 8
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lemon juice, and the remaining salt and pepper to create the dressing.
- 9
Transfer the cooked quinoa to a large serving bowl, gently fold in the roasted vegetables, pour the lemon dressing over the top, and mix thoroughly.
- 10
Garnish with chopped fresh parsley before serving warm or at room temperature.
💡 Chef tips
- You can easily swap the zucchini and bell peppers for any seasonal vegetables you have on hand, such as cubed butternut squash or asparagus.
- This dish is great for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
- Add a handful of toasted pine nuts or sliced almonds just before serving for an extra layer of crunch.
✅ How it should turn out
The finished dish is a colorful medley of tender, caramelized vegetables mingling with light, fluffy, perfectly seasoned quinoa, offering a bright citrus aroma and a hearty, wholesome flavor.