Whole30 Quinoa with Roasted Vegetables
Elevate your meal prep game with this wholesome and flavorful Whole30 Quinoa with Roasted Vegetables recipe! Packed with nutrient-rich quinoa and a vibrant medley of roasted red bell peppers, zucchini, red onion, and cherry tomatoes, this dish is as satisfying as it is healthy. The caramelized vegetables infuse every bite with natural sweetness, while fresh basil and a zesty drizzle of lemon juice create refreshing bursts of flavor. Perfectly seasoned with garlic, olive oil, salt, and black pepper, this versatile recipe is gluten-free, dairy-free, and Whole30-compliant, making it a great choice for those embracing clean eating. Ready in just about an hour, it’s ideal as a quick meal prep option or a light side dish for any occasion. Serve warm or at room temperature and savor every deliciously nourishing forkful!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 3 tablespoons olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium zucchini
- 1 small red onion
- 1 pint cherry tomatoes
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Rinse the quinoa under cold water in a fine mesh strainer.
Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed.
While the quinoa cooks, prepare the vegetables: chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces.
Place the chopped vegetables and cherry tomatoes onto a large baking sheet.
Mince the garlic cloves and add them to the vegetables on the baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss to evenly coat.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and beginning to caramelize.
Once the quinoa is cooked, remove it from the heat and let it sit covered for 5 minutes. Fluff it with a fork.
Chop the fresh basil leaves finely.
In a large bowl, combine the cooked quinoa with the roasted vegetables.
Add the remaining tablespoon of olive oil, chopped basil, and lemon juice to the quinoa-vegetable mixture. Toss gently to blend.
Taste and adjust seasoning with additional salt and pepper, if desired.
Serve warm or at room temperature for a delicious Whole30-compliant meal.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5458 mg | 237% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 31.1 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2151 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.
