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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitter coating.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Ensure they are in a single layer to promote even roasting.

Step 7

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 8

Once the vegetables are roasted, transfer them to a large serving bowl. Add the cooked quinoa and gently toss everything together.

Step 9

Drizzle the mixture with fresh lemon juice and garnish with freshly chopped parsley for added flavor.

Step 10

Serve warm as a main dish or as a hearty side. Enjoy!

Nutrition Facts

Serving size	1399.8 grams (1399.8g)

Amount per serving	% Daily Value*
Calories	1188

Total Fat 55.80g	72%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.30g
Cholesterol 0mg	0%
Sodium 4403mg	191%
Total Carbohydrate 141.00g	51%
Dietary Fiber 14.70g	53%
Total Sugars 28.10g
Protein 36.10g	72%

Vitamin D 0IU	0%
Calcium 253mg	19%
Iron 10mg	54%
Potassium 1472mg	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.

Source of Calories

Fat: 41.5%

Protein: 11.9%

Carbs: 46.6%