Quinoa and Roasted Vegetables

Elevate your mealtime with this vibrant and wholesome Quinoa and Roasted Vegetables recipe, a perfect harmony of nutty quinoa and caramelized, oven-roasted veggies bursting with flavor. Packed with zucchini, red bell pepper, cherry tomatoes, and more, this dish is seasoned with a fragrant blend of garlic, thyme, and oregano for a Mediterranean-inspired twist. A drizzle of lemon juice adds a refreshing tang, while fresh parsley finishes off this colorful, nutrient-rich bowl. Ready in just 45 minutes, this gluten-free, vegetarian recipe is ideal as a satisfying main course or a versatile side dish. Serve it warm or at room temperature for a healthy, delicious option that’s equally great for weeknights and meal prep.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 1 cup baby carrots
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse and drain the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, and cover. Cook for 15 minutes or until the water is fully absorbed and the quinoa is tender. Remove from heat and fluff with a fork.

Step 3

While the quinoa is cooking, prepare the vegetables. Chop the zucchini, red bell pepper, red onion, and baby carrots into bite-size pieces. Leave the cherry tomatoes whole.

Step 4

Place the chopped vegetables on a baking sheet lined with parchment paper or aluminum foil.

Step 5

Drizzle 2 tablespoons of olive oil over the vegetables, and sprinkle with garlic powder, thyme, oregano, salt, and black pepper. Toss to coat evenly.

Step 6

Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 7

Once the vegetables are roasted, transfer them to a large mixing bowl. Add the cooked quinoa and stir gently to combine.

Step 8

Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the quinoa and vegetable mixture. Toss to distribute evenly.

Step 9

Garnish with freshly chopped parsley before serving.

Step 10

Serve warm or at room temperature. Enjoy your healthy and flavorful Quinoa and Roasted Vegetables!

Nutrition Facts

Serving size	1472.2 grams (1472.2g)

Amount per serving	% Daily Value*
Calories	1252

Total Fat 60.20g	77%
Saturated Fat 8.00g	40%
Polyunsaturated Fat 5.60g
Cholesterol 3mg	1%
Sodium 4584mg	199%
Total Carbohydrate 149.00g	54%
Dietary Fiber 13.70g	49%
Total Sugars 34.60g
Protein 31.90g	64%

Vitamin D 0IU	0%
Calcium 222mg	17%
Iron 9mg	49%
Potassium 1972mg	42%

*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.

Source of Calories

Fat: 42.8%

Protein: 10.1%

Carbs: 47.1%