Heart-Healthy Quinoa with Roasted Vegetables
Elevate your weeknight meals with this vibrant and nourishing **Heart-Healthy Quinoa with Roasted Vegetables** recipe! Packed with protein-rich quinoa and a colorful medley of oven-roasted vegetables like bell peppers, zucchini, carrots, and cherry tomatoes, this dish is as delicious as it is nutritious. A drizzle of olive oil, a splash of fresh lemon juice, and a sprinkle of dried oregano bring out irresistible flavors while keeping it health-conscious. Perfectly balanced in taste and texture, this wholesome recipe is ready in under an hour, making it ideal for busy schedules. Whether served warm or room temperature, it pairs beautifully with fresh parsley for a bright and herby finish. Loaded with fiber, antioxidants, and heart-healthy ingredients, this meal is perfect as a hearty vegetarian main or an impressive side dish. Keywords: quinoa recipe, roasted vegetables, healthy dinner, vegetarian, heart-healthy meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 1 red bell pepper
- 1 zucchini
- 2 carrot
- 1 red onion
- 1 cup cherry tomatoes
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 400°F (200°C).
Rinse the quinoa under cold water and drain.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
While the quinoa is cooking, prepare the vegetables: Dice the red bell pepper, slice the zucchini, peel and cut the carrots into thin sticks, and slice the red onion. Peel and mince the garlic.
Place the diced red bell pepper, zucchini slices, carrot sticks, sliced red onion, cherry tomatoes, and minced garlic onto a baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss everything together to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly caramelized.
In a large bowl, combine the cooked quinoa with the roasted vegetables.
Add 1 tablespoon of olive oil, lemon juice, and chopped fresh parsley to the mixture, and toss to combine.
Serve warm or at room temperature. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 30.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1686 mg | 36% | |
*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.
