Low Carb Quinoa with Roasted Vegetables
Elevate your mealtime with this vibrant and nourishing Low Carb Quinoa with Roasted Vegetables recipe, a perfect blend of wholesome goodness and bold flavors! Packed with protein-rich quinoa and an array of colorful roasted vegetables—broccoli, red bell pepper, and zucchini—this recipe is a healthy, satisfying option for any occasion. The roasted veggies bring a caramelized depth to the dish, while freshly minced garlic, zesty lemon juice, and fragrant parsley add refreshing, bright notes. Ready in just 40 minutes, it’s ideal for meal prep, a light lunch, or a hearty side dish. Vegan, gluten-free, and loaded with nutrients, this dish is perfect for anyone looking for a delicious low-carb meal option. Serve it warm or at room temperature for a versatile, crowd-pleasing choice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rinse 1 cup of quinoa under cold water in a fine-mesh sieve.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the water is absorbed and the quinoa is tender.
Meanwhile, prepare the vegetables by chopping 2 cups of broccoli florets, slicing 1 large red bell pepper into strips, and dicing 1 medium zucchini into half-moons.
Place the prepared vegetables on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they're tender and slightly charred.
While the vegetables are roasting, finely mince 2 cloves of garlic and chop 2 tablespoons of fresh parsley.
Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the minced garlic, chopped parsley, and 2 tablespoons of lemon juice.
When the vegetables are done roasting, add them to the quinoa and toss everything together well.
Adjust the seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5489 mg | 239% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 21.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1002 mg | 21% | |
*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.
