Quinoa with Roasted Vegetables
A vibrant, nutrient-packed dish featuring tender roasted seasonal vegetables tossed with fluffy, protein-rich quinoa and a zesty lemon-herb vinaigrette.
Ingredients
- •1 cup uncooked white quinoa, rinsed well
- •2 cups vegetable broth or water
- •1 medium zucchini, diced into 1/2-inch pieces
- •1 red bell pepper, seeded and diced
- •1 red onion, chopped into wedges
- •2 cups broccoli florets, cut small
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •1/4 cup fresh parsley, chopped
- •2 tablespoons fresh lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Place the zucchini, bell pepper, red onion, and broccoli on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with oregano, garlic powder, salt, and pepper, then toss to coat evenly.
- 3
Roast the vegetables for 20-25 minutes, tossing halfway through, until tender and lightly caramelized.
- 4
While the vegetables roast, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed.
- 5
Remove the quinoa from the heat and let it sit covered for 5 minutes, then fluff with a fork.
- 6
In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the remaining tablespoon of olive oil and the fresh lemon juice.
- 7
Gently fold in the fresh parsley and adjust seasoning with additional salt and pepper if needed.
💡 Chef tips
- For extra flavor, toast the dry quinoa in the saucepan for 2 minutes before adding the broth to give it a nutty aroma.
- You can swap the vegetables based on the season; asparagus, cherry tomatoes, or cubed butternut squash work beautifully.
- This dish keeps well in the refrigerator for up to 3 days, making it an excellent option for meal-prepped lunches.
✅ How it should turn out
The finished dish should be colorful and fragrant, with fluffy, light quinoa grains contrasting against the tender, slightly charred vegetables and a bright, citrusy finish.