Description
Lemon Herb Quinoa with Roasted Vegetables is a vibrant and nutritious dish that bursts with flavor in every bite. The combination of zesty lemon, nutty quinoa, and a colorful medley of roasted vegetables creates a delightful culinary experience. Perfect for weeknight dinners or as a standout side at gatherings, this recipe offers a refreshing take on wholesome eating that will leave your taste buds dancing.
Ingredients
Scale
- 1 cup organic quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces and spread them on a lined baking sheet.
- Drizzle olive oil over the veggies and season with salt and pepper; toss to coat evenly.
- Roast for approximately 20-25 minutes until tender and lightly charred.
- While vegetables roast, rinse quinoa under cold water. Combine with water or broth in a saucepan over medium heat; bring to a boil.
- Cover and simmer on low for about 15 minutes until fluffy.
- In a large bowl, mix the roasted vegetables with cooked quinoa, parsley, basil, lemon juice, and zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 330
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg