Paleo Quinoa with Roasted Vegetables
Elevate your healthy weeknight meals with this vibrant Paleo Quinoa with Roasted Vegetables recipe! Packed with nourishing quinoa and seasoned roasted veggies like carrots, zucchini, and bell peppers, this dish comes together with minimal effort for maximum flavor. Fresh herbs like rosemary and thyme, along with a touch of lemon juice, create an aromatic harmony that complements the nutty quinoa perfectly. The vegetables are roasted to tender perfection, bringing out their natural sweetness and adding a hint of caramelization. Whether you’re following a paleo diet or simply looking for a wholesome, gluten-free side dish or light main course, this recipe is a versatile delight that’s ready in under an hour. Plus, with fresh parsley for a pop of color and freshness, it makes for an impressive dish to serve warm at any gathering or family dinner!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 2 medium carrot
- 1 medium zucchini
- 1 large red bell pepper
- 1 medium red onion
- 3 large garlic cloves
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Rinse 1 cup quinoa under cold water using a fine-mesh sieve. In a medium saucepan, bring 2 cups water to a boil, add the rinsed quinoa, cover, and reduce heat to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.
While the quinoa cooks, peel and slice 2 medium carrots into 1/4 inch rounds, chop 1 medium zucchini into similar-sized pieces, slice 1 large red bell pepper into strips, and cut 1 medium red onion into wedges.
Peel and mince 3 large garlic cloves.
In a large mixing bowl, combine the carrot, zucchini, bell pepper, and onion. Add the minced garlic, 3 tablespoons olive oil, 2 teaspoons fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon salt, and 0.5 teaspoon ground black pepper. Toss the vegetables until evenly coated.
Spread the vegetable mixture onto a large baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Once the quinoa is cooked, fluff it with a fork and place it in a large serving bowl.
Add the roasted vegetables to the quinoa, mix in 1 tablespoon of lemon juice, and garnish with 2 tablespoons of fresh chopped parsley.
Serve warm and enjoy your nourishing Paleo Quinoa with Roasted Vegetables!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 29.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1517 mg | 32% | |
*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.
