Quinoa and Roasted Vegetables
Elevate your mealtime with this vibrant and wholesome Quinoa and Roasted Vegetables recipe, a perfect harmony of nutty quinoa and caramelized, oven-roasted veggies bursting with flavor. Packed with zucchini, red bell pepper, cherry tomatoes, and more, this dish is seasoned with a fragrant blend of garlic, thyme, and oregano for a Mediterranean-inspired twist. A drizzle of lemon juice adds a refreshing tang, while fresh parsley finishes off this colorful, nutrient-rich bowl. Ready in just 45 minutes, this gluten-free, vegetarian recipe is ideal as a satisfying main course or a versatile side dish. Serve it warm or at room temperature for a healthy, delicious option that’s equally great for weeknights and meal prep.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini
- 1 medium red bell pepper
- 1 small red onion
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C).
Rinse and drain the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15 minutes or until the water is fully absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
While the quinoa is cooking, prepare the vegetables. Chop the zucchini, red bell pepper, red onion, and baby carrots into bite-size pieces. Leave the cherry tomatoes whole.
Place the chopped vegetables on a baking sheet lined with parchment paper or aluminum foil.
Drizzle 2 tablespoons of olive oil over the vegetables, and sprinkle with garlic powder, thyme, oregano, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Once the vegetables are roasted, transfer them to a large mixing bowl. Add the cooked quinoa and stir gently to combine.
Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the quinoa and vegetable mixture. Toss to distribute evenly.
Garnish with freshly chopped parsley before serving.
Serve warm or at room temperature. Enjoy your healthy and flavorful Quinoa and Roasted Vegetables!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4584 mg | 199% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 34.6 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1972 mg | 42% | |
*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.
