Quinoa with Roasted Veggies and Goddess Dressing
Load up on vibrant, wholesome flavors with this Quinoa with Roasted Veggies and Goddess Dressing recipe! Featuring fluffy quinoa as the base, this dish is topped with a colorful medley of caramelized roasted zucchini, bell peppers, red onion, and carrots, all tossed in olive oil and seasoned to perfection. The real star is the homemade creamy tahini-based goddess dressing, infused with fresh parsley, cilantro, and basil for an herby, zesty kick. This nourishing meal is not only gluten-free and vegetarian but also customizable and perfect for meal prep or a light, satisfying dinner. Serve it warm or at room temperature, and garnish with extra herbs for a stunning presentation that tastes as good as it looks.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium red onion
- 1 large carrot
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh parsley
- 0.25 cup tahini
- 2 tablespoons lemon juice
- 1 large garlic clove
- 2 tablespoons water (for dressing)
- 0.25 cup fresh cilantro
- 0.25 cup fresh basil
Instructions
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
Rinse 1 cup of quinoa thoroughly under cold water in a fine mesh sieve.
In a medium saucepan, combine rinsed quinoa and 2 cups of water. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes, or until the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
While the quinoa cooks, prepare the vegetables. Dice the zucchini, red bell pepper, red onion, and carrot into bite-sized pieces.
In a large bowl, toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Spread the vegetables evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20–25 minutes, tossing halfway through, until they are tender and caramelized at the edges.
While the vegetables roast, prepare the goddess dressing. In a blender or food processor, combine 0.25 cups of fresh parsley, 0.25 cups of tahini, 2 tablespoons of lemon juice, 1 large garlic clove, 2 tablespoons of water, 0.25 cups of fresh cilantro, and 0.25 cups of fresh basil. Blend until smooth, adding a bit more water if needed to reach your desired consistency.
Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
To assemble, divide the cooked quinoa among serving bowls. Top with roasted vegetables and drizzle generously with the goddess dressing. Garnish with additional fresh herbs if desired.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1235 mg | 95% | |
| Iron | 5359.4 mg | 29775% | |
| Potassium | 518 mg | 11% | |
*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.
