Description
Bright, zesty, and bursting with flavor, this Lemon Herb Quinoa with Roasted Vegetables is a delightful dish that’s perfect for any occasion. Featuring fluffy quinoa tossed with vibrant roasted bell peppers, zucchini, and red onion, each bite offers a refreshing combination of textures and tastes. Easy to prepare and visually stunning, it’s the perfect centerpiece for family dinners or impressing guests at your next gathering.
Ingredients
Scale
- 1 cup organic quinoa
- 2 cups vegetable broth or water
- Juice of 1 large lemon (about 3 tablespoons)
- 1 cup bell peppers (mixed colors), chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, cut into wedges
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (parsley and basil), chopped (about ¼ cup)
Instructions
- Preheat oven to 425°F (220°C). On a baking sheet, toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly and roast for 25-30 minutes until tender.
- In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed.
- Fluff the cooked quinoa with a fork. Stir in lemon juice and fresh herbs.
- Once vegetables are roasted, add them to the quinoa bowl and mix gently until combined. Adjust seasoning if needed before serving warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg