Heart-Healthy Quinoa with Roasted Vegetables

Elevate your weeknight meals with this wholesome and satisfying Heart-Healthy Quinoa with Roasted Vegetables! Packed with nutrient-dense quinoa and a vibrant medley of caramelized red bell peppers, zucchini, carrots, red onion, and juicy cherry tomatoes, this recipe is a celebration of fresh, flavorful ingredients. Seasoned with fragrant garlic, oregano, and a zesty splash of lemon juice, this dish delivers a perfect balance of bright and savory tastes. Ready in under an hour, this fiber-rich, plant-based meal is ideal for a quick lunch, light dinner, or meal prep essential. Enjoy warm or at room temperature, and garnish with fresh parsley for a vibrant finishing touch. An easy, heart-smart recipe for anyone looking to embrace healthy eating without sacrificing flavor!

Nutriscore Rating: 69/100

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 red bell pepper
• 1 zucchini
• 2 carrot
• 1 red onion
• 1 cup cherry tomatoes
• 2 cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon dried oregano

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the quinoa under cold water and drain.

Step 3

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Let it simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Step 4

While the quinoa is cooking, prepare the vegetables: Dice the red bell pepper, slice the zucchini, peel and cut the carrots into thin sticks, and slice the red onion. Peel and mince the garlic.

Step 5

Place the diced red bell pepper, zucchini slices, carrot sticks, sliced red onion, cherry tomatoes, and minced garlic onto a baking sheet.

Step 6

Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss everything together to coat the vegetables evenly.

Step 7

Roast the vegetables in the preheated oven for 20 minutes or until they are tender and slightly caramelized.

Step 8

In a large bowl, combine the cooked quinoa with the roasted vegetables.

Step 9

Add 1 tablespoon of olive oil, lemon juice, and chopped fresh parsley to the mixture, and toss to combine.

Step 10

Serve warm or at room temperature. Garnish with additional parsley, if desired.

Nutrition Facts

Serving size	(1444.9g)

Amount per serving	% Daily Value*
Calories	1188.7

Total Fat 55.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4076.5mg	0%
Total Carbohydrate 143.2g	0%
Dietary Fiber 12.0g	0%
Total Sugars 30.8g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 199.8mg	0%
Iron 8.1mg	0%
Potassium 1685.5mg	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: 41.8%

Protein: 10.4%

Carbs: 47.8%