Lemon Herb Roasted Vegetable Quinoa
Lemon Herb Roasted Vegetable Quinoa
Ingredients
For the Roasted Vegetables
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
For Garnish (Optional)
- 2 tablespoons toasted pine nuts
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the broccoli florets, red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with olive oil, then sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and caramelization. Roast for 25 to 30 minutes, or until the vegetables are tender-crisp and lightly caramelized around the edges. Stir the vegetables halfway through the roasting time to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the quinoa. Rinse the uncooked quinoa thoroughly under cold running water using a fine-mesh sieve. This helps remove saponin, which can make quinoa taste bitter.
⏱️ 3 min
- 5
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, covered, for an additional 5 minutes to steam.
⏱️ 20 min
- 7
Fluff the cooked quinoa with a fork. Stir in the lemon zest, fresh lemon juice, and chopped fresh parsley until well combined.
⏱️ 2 min
- 8
Add the roasted vegetables to the quinoa mixture and gently toss to combine all ingredients. Taste and adjust seasonings (salt, pepper, or lemon juice) if needed.
⏱️ 3 min
- 9
Serve the lemon herb roasted vegetable quinoa warm. Garnish with toasted pine nuts and fresh dill, if desired, for added texture and flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Roasted Vegetable Quinoa
Ingredients
For the Roasted Vegetables
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
For Garnish (Optional)
- 2 tablespoons toasted pine nuts
- 1 tablespoon fresh dill, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the broccoli florets, red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with olive oil, then sprinkle with dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss thoroughly until all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and caramelization. Roast for 25 to 30 minutes, or until the vegetables are tender-crisp and lightly caramelized around the edges. Stir the vegetables halfway through the roasting time to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the quinoa. Rinse the uncooked quinoa thoroughly under cold running water using a fine-mesh sieve. This helps remove saponin, which can make quinoa taste bitter.
⏱️ 3 min - 5
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let it stand, covered, for an additional 5 minutes to steam.
⏱️ 20 min - 7
Fluff the cooked quinoa with a fork. Stir in the lemon zest, fresh lemon juice, and chopped fresh parsley until well combined.
⏱️ 2 min - 8
Add the roasted vegetables to the quinoa mixture and gently toss to combine all ingredients. Taste and adjust seasonings (salt, pepper, or lemon juice) if needed.
⏱️ 3 min - 9
Serve the lemon herb roasted vegetable quinoa warm. Garnish with toasted pine nuts and fresh dill, if desired, for added texture and flavor.
⏱️ 2 min