Soy-Free Quinoa with Roasted Vegetables
Elevate your weeknight dinners with this vibrant and wholesome Soy-Free Quinoa with Roasted Vegetables recipe, a perfect blend of hearty quinoa and caramelized roasted veggies bursting with flavor. Prepared with nutrient-packed ingredients like red bell pepper, zucchini, carrots, and a touch of garlic powder spice, this dish is a delightful, allergen-friendly choice. Fluffy quinoa serves as the base, complemented by oven-roasted vegetables and brightened with a refreshing splash of lemon juice and fresh parsley. Ready in just under 45 minutes and rich with natural textures and savory notes, this gluten-free and soy-free recipe is ideal for a healthy main course or a satisfying side dish. Serve it warm or enjoy it at room temperature for a versatile, plant-based meal that's sure to please!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 large Carrot
- 1 small Red onion
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water for about 2 minutes through a fine mesh strainer to remove its natural bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
In the meantime, prepare the vegetables. Dice the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces.
Place the chopped vegetables in a large bowl. Drizzle them with olive oil, and sprinkle with salt, black pepper, and garlic powder. Toss well to coat evenly.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, occasionally stirring, until they are tender and slightly caramelized.
Once the quinoa is cooked, remove it from heat and fluff it with a fork.
In a large serving bowl, combine the cooked quinoa with the roasted vegetables. Add lemon juice and chopped fresh parsley. Toss gently to combine.
Taste and adjust seasoning if needed, adding more salt or pepper to taste.
Serve warm or at room temperature, garnished with a sprig of fresh parsley if desired.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4301 mg | 187% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 25.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1248 mg | 27% | |
*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.
