Quinoa with Roasted Vegetables
Brighten up your next meal with this vibrant and wholesome Quinoa with Roasted Vegetables recipe, a perfect fusion of earthy quinoa and caramelized, oven-roasted vegetables. Packed with nutrient-rich ingredients like zucchini, red bell pepper, and carrots, this recipe is a celebration of fresh, seasonal produce. Fluffy, protein-packed quinoa is paired with tender, golden vegetables, cherry tomatoes, and a touch of garlic for added flavor, all brought together with a drizzle of olive oil and a sprinkle of fresh parsley. Quick and easy to prepare in under an hour, this dish is ideal as a hearty main course or a versatile side dish. Perfect for weeknight dinners or meal prep, this vegan, gluten-free recipe is sure to satisfy, offering a healthy and delicious way to enjoy your veggies.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 1 red bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red onion
- 2 medium carrot
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 cup cherry tomatoes
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Rinse the quinoa under cold running water using a fine mesh sieve.
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy.
Fluff the cooked quinoa with a fork and set aside.
Cut the red bell pepper, zucchini, yellow squash, red onion, and carrots into bite-sized pieces.
In a large bowl, combine the chopped vegetables. Add 2 tablespoons of olive oil, salt, black pepper, and garlic powder. Toss well to coat the vegetables.
Spread the vegetables in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and golden.
In a large mixing bowl, combine the roasted vegetables, cooked quinoa, and cherry tomatoes. Drizzle the remaining tablespoon of olive oil over the mixture.
Chop the fresh parsley and add it to the bowl. Toss everything gently until well mixed.
Adjust the seasoning with more salt and pepper if necessary.
Serve warm or at room temperature, garnishing with extra parsley if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5524 mg | 240% | |
| Total Carbohydrate | 149.8 g | 54% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 37.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2168 mg | 46% | |
*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.
