Vegan Quinoa with Roasted Vegetables
Elevate your plant-based meal game with this vibrant Vegan Quinoa with Roasted Vegetables recipe—packed with bold flavors, nourishing ingredients, and colorful appeal. Featuring protein-rich quinoa cooked to fluffy perfection, alongside a medley of tender roasted vegetables like broccoli, bell peppers, carrots, and cherry tomatoes, this dish is bursting with wholesome goodness. Seasoned with garlic powder, smoked paprika, and cumin for a smoky, spiced kick, and brightened with fresh parsley and lemon juice, it’s a delightful balance of zest and comfort. Ideal as a hearty main or side dish, this vegan recipe is easy to make, ready in under an hour, and perfect for meal prep or a wholesome weeknight dinner. Whether served warm or at room temperature, it’s a healthy and delicious crowd-pleaser you’ll love!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups broccoli florets
- 2 medium bell peppers (any color)
- 3 medium carrots
- 1 large red onion
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Rinse the quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork once done.
While the quinoa is cooking, prepare the vegetables. Chop the broccoli, bell peppers, carrots, and red onion into bite-sized pieces. Halve the cherry tomatoes.
Place all the prepared vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, ground cumin, sea salt, and ground black pepper. Toss everything together until the vegetables are well coated.
Spread the vegetables out into a single layer on the baking sheet and roast in the preheated oven for about 20 minutes, or until the vegetables are tender and lightly browned.
Once the vegetables are roasted, transfer them to a large bowl. Add the cooked quinoa to the bowl and mix everything together gently.
Finely chop the fresh parsley and sprinkle it over the quinoa and vegetable mixture. Drizzle with lemon juice and toss to combine all the flavors.
Serve warm or at room temperature, and enjoy your healthy and delicious vegan meal!
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 558 mg | 12% | |
*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.
