High Protein Quinoa with Roasted Vegetables

Elevate your healthy eating game with this High Protein Quinoa with Roasted Vegetables recipe, a vibrant and wholesome dish that's as nutritious as it is flavorful. Packed with fluffy quinoa, a complete plant-based protein, and an array of caramelized roasted vegetables like cherry tomatoes, red bell peppers, zucchini, and red onion, this recipe strikes the perfect balance between hearty and fresh. Seasoned with cumin and brightened by a zesty splash of lemon juice and fresh parsley, it offers a symphony of tastes in every bite. Optional crumbled feta adds a creamy, tangy finish to this versatile dish, which can be served warm or at room temperature. Perfect for meal prep, vegetarian diets, or as a side to your favorite protein, this quick and easy recipe is ready in just 45 minutes. Try this wholesome, high-protein quinoa recipe for a satisfying meal that’s packed with essential nutrients and bursting with roasted vegetable goodness!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes
• 1 red bell pepper
• 1 zucchini
• 1 red onion
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground cumin
• 0.5 cup feta cheese (optional)
• 0.25 cup fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve.

Step 3

In a medium saucepan, bring 2 cups of water and 1 cup of quinoa to a boil.

Step 4

Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

Step 5

While quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, chop the red bell pepper and zucchini into bite-sized pieces, and slice the red onion.

Step 6

Place the prepared vegetables on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and cumin. Toss to coat evenly.

Step 7

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

Step 8

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

Step 9

Chop the fresh parsley finely and add it to the quinoa mixture along with the lemon juice and the remaining tablespoon of olive oil.

Step 10

If desired, crumble feta cheese over the salad and stir gently to combine.

Step 11

Taste and adjust seasoning if necessary, then serve warm or at room temperature.

Nutrition Facts

Serving size	(1482.1g)

Amount per serving	% Daily Value*
Calories	1461.4

Total Fat 81.6g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 106.8mg	0%
Sodium 6560.1mg	0%
Total Carbohydrate 140.0g	0%
Dietary Fiber 9.4g	0%
Total Sugars 29.8g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 782.3mg	0%
Iron 10.0mg	0%
Potassium 1626.7mg	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: 49.4%

Protein: 12.9%

Carbs: 37.7%