Low Sodium Quinoa with Roasted Vegetables
Savor the wholesome goodness of Low Sodium Quinoa with Roasted Vegetables, a nutrient-packed dish perfect for those seeking healthy, flavorful meals. This recipe combines fluffy quinoa with a vibrant mix of roasted red bell peppers, zucchini, baby carrots, and cherry tomatoes, all lightly seasoned with fragrant dried oregano, garlic powder, and a hint of black pepper for depth. Drizzled with olive oil and finished with fresh parsley and a tangy touch of lemon juice, this easy-to-make recipe is ideal for busy weeknights or meal prep. It's naturally low in sodium while brimming with robust flavor, making it a heart-healthy choice that never compromises deliciousness. Ready in under 45 minutes and serving four, this dish pairs beautifully with leafy greens or a light side salad for a complete, satisfying meal. Perfect for plant-based diets and anyone looking to embrace clean eating!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 Red Bell Pepper
- 1 Zucchini
- 1 cup Baby Carrots
- 1 cup Cherry Tomatoes
- 2 tablespoons Olive Oil
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Dried Oregano
- 0.5 teaspoon Garlic Powder
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Parsley
Instructions
Preheat the oven to 425°F (220°C).
Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes or until all the water is absorbed.
Meanwhile, prepare the vegetables. Dice the red bell pepper and zucchini into bite-sized pieces.
In a large bowl, combine the diced red bell pepper, diced zucchini, 1 cup of baby carrots, and 1 cup of cherry tomatoes.
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of black pepper, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of garlic powder. Toss until the vegetables are evenly coated.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly charred.
Once the quinoa is cooked, fluff it gently with a fork and set aside.
To assemble the dish, combine the cooked quinoa with the roasted vegetables in a large serving bowl.
Drizzle with 1 tablespoon of lemon juice and garnish with 2 tablespoons of freshly chopped parsley.
Serve warm and enjoy the vibrant flavors of this low sodium meal.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 28.0 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1728 mg | 37% | |
*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.
