High Protein Quinoa with Roasted Vegetables
Elevate your meal prep with this vibrant and nutrient-packed High Protein Quinoa with Roasted Vegetables! Featuring the perfect blend of fluffy, protein-rich quinoa and caramelized cherry tomatoes, zucchini, red bell pepper, and red onion, this recipe delivers a colorful explosion of flavor and health benefits. Seasoned with earthy cumin, zesty lemon juice, and fresh parsley, this dish is both hearty and refreshing. Optional crumbled feta adds a creamy touch, making it ideal for vegetarians seeking a balanced meal. Simple to prepare and ready in under 45 minutes, this roasted vegetable quinoa dish is perfect as a standalone lunch, a flavorful side dish, or a satisfying potluck offering. Healthy, vibrant, and customizable, it’s truly a must-have recipe for busy weeknights and wholesome eating goals.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 0.5 cup feta cheese (optional)
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
Instructions
Preheat the oven to 425°F (220°C).
Rinse the quinoa thoroughly under cold water in a fine-mesh sieve.
In a medium saucepan, bring 2 cups of water and 1 cup of quinoa to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
While quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, chop the red bell pepper and zucchini into bite-sized pieces, and slice the red onion.
Place the prepared vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and cumin. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly caramelized, stirring halfway through.
In a large mixing bowl, combine the cooked quinoa with the roasted vegetables.
Chop the fresh parsley finely and add it to the quinoa mixture along with the lemon juice and the remaining tablespoon of olive oil.
If desired, crumble feta cheese over the salad and stir gently to combine.
Taste and adjust seasoning if necessary, then serve warm or at room temperature.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 6560 mg | 285% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 29.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1627 mg | 35% | |
*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.
