Dairy-Free Quinoa with Roasted Vegetables
Discover a vibrant and wholesome dish with our Dairy-Free Quinoa with Roasted Vegetables recipe! Perfectly fluffy quinoa serves as the protein-packed base, while a colorful medley of roasted vegetables—including red bell peppers, zucchini, carrots, and cherry tomatoes—adds layers of caramelized flavor and nutrition. Infused with fresh parsley, zesty lemon juice, and a hint of garlic, this gluten-free and dairy-free delight is tossed in olive oil for a light yet satisfying finish. Quick to prep and easy to make, this recipe is ideal for meal prep, family dinners, or a flavorful side dish. Serve it warm or at room temperature for a versatile dish that fits any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 tablespoons Olive oil
- 1 medium Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 1 large Carrot, sliced
- 1 medium Red onion, chopped
- 3 Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lemon juice
- 0.25 cup Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.
While the quinoa is cooking, prepare the vegetables. In a large bowl, combine chopped red bell pepper, zucchini, carrot, red onion, minced garlic, and cherry tomatoes.
Drizzle the vegetables with 2 tablespoons of olive oil. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss the vegetables to coat evenly.
Spread the vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 1 tablespoon of olive oil, fresh lemon juice, and chopped parsley.
Toss well to combine all the ingredients. Adjust seasoning with more salt and pepper if needed.
Serve warm or at room temperature as a main dish or a side.
Nutrition Facts
Calories |
1201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 27.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
