Dairy-Free Quinoa with Roasted Vegetables

Colorful, wholesome, and completely dairy-free, this Quinoa with Roasted Vegetables recipe is a vibrant medley of flavors and textures that’s perfect for a healthy weeknight dinner or crowd-pleasing side dish. Tender quinoa is cooked to fluffy perfection and paired with a mix of caramelized roasted vegetables, including juicy cherry tomatoes, sweet red bell peppers, and hearty zucchini, all tossed in a zesty olive oil and fresh lemon juice dressing. This nutrient-packed dish is naturally gluten-free, loaded with plant-based protein, and elevated with the fresh pop of parsley for an herby finish. Ready in just 50 minutes, this recipe makes for a satisfying meal that’s as easy to prepare as it is delicious. Serve it warm or at room temperature for ultimate versatility and a guaranteed hit among family and friends!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 tablespoons Olive oil
• 1 medium Red bell pepper, chopped
• 1 medium Zucchini, chopped
• 1 large Carrot, sliced
• 1 medium Red onion, chopped
• 3 Garlic cloves, minced
• 1.5 cups Cherry tomatoes, halved
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh lemon juice
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.

Step 3

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and set aside.

Step 4

While the quinoa is cooking, prepare the vegetables. In a large bowl, combine chopped red bell pepper, zucchini, carrot, red onion, minced garlic, and cherry tomatoes.

Step 5

Drizzle the vegetables with 2 tablespoons of olive oil. Add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss the vegetables to coat evenly.

Step 6

Spread the vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 7

In a large mixing bowl, combine the cooked quinoa, roasted vegetables, 1 tablespoon of olive oil, fresh lemon juice, and chopped parsley.

Step 8

Toss well to combine all the ingredients. Adjust seasoning with more salt and pepper if needed.

Step 9

Serve warm or at room temperature as a main dish or a side.

Nutrition Facts

Serving size	(1604.0g)

Amount per serving	% Daily Value*
Calories	1201.2

Total Fat 56.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3685.4mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 27.5g
Protein 34.7g	0%

Vitamin D 0IU	0%
Calcium 331.5mg	0%
Iron 11.5mg	0%
Potassium 2570.9mg	0%

*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: 41.4%

Protein: 11.3%

Carbs: 47.3%