Roasted Veggies with Quinoa
Transform your weeknight dinner routine with this vibrant and nutrient-packed Roasted Veggies with Quinoa recipe! Featuring a delightful medley of broccoli, carrots, red bell pepper, and zucchini, these perfectly roasted vegetables are seasoned with aromatic garlic powder, smoked paprika, and oregano for an irresistible flavor. Paired with fluffy, protein-rich quinoa and brightened with a zesty squeeze of fresh lemon juice, this dish is as wholesome as it is satisfying. Ready in just 45 minutes, it's perfect for busy nights and versatile enough to serve as a vegetarian main course or a colorful side dish. Packed with plant-based protein, fiber, and bold flavors, this roasted vegetable quinoa bowl is guaranteed to become a healthy favorite in your recipe rotation!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 large Red bell pepper
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitter coating.
In a medium-sized pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
While the quinoa cooks, prepare the vegetables. Chop the carrots, red bell pepper, and zucchini into bite-sized pieces. Keep the broccoli florets about the same size for even cooking.
Place the chopped vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, salt, and black pepper. Toss to coat the vegetables evenly.
Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Ensure they are in a single layer to promote even roasting.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
Once the vegetables are roasted, transfer them to a large serving bowl. Add the cooked quinoa and gently toss everything together.
Drizzle the mixture with fresh lemon juice and garnish with freshly chopped parsley for added flavor.
Serve warm as a main dish or as a hearty side. Enjoy!
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4403 mg | 191% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 28.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1472 mg | 31% | |
*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.
