Low Sodium Quinoa with Roasted Vegetables

Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Quinoa with Roasted Vegetables. Packed with wholesome ingredients, this dish features nutty, fluffy quinoa combined with a vibrant medley of roasted red bell peppers, zucchini, baby carrots, and cherry tomatoes. Seasoned with aromatic garlic powder, dried oregano, and a splash of fresh lemon juice, it's a meal full of bold taste without the need for added salt. Perfect for those seeking a low-sodium diet, this easy-to-make recipe is ready in under 45 minutes and makes a deliciously light yet satisfying entrée or side dish. Serve warm with a sprinkle of fresh parsley to complete this nutrient-dense, plant-based delight.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 Red Bell Pepper
• 1 Zucchini
• 1 cup Baby Carrots
• 1 cup Cherry Tomatoes
• 2 tablespoons Olive Oil
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Garlic Powder
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Parsley

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Rinse 1 cup of quinoa under cold water using a fine mesh strainer.

Step 3

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes or until all the water is absorbed.

Step 5

Meanwhile, prepare the vegetables. Dice the red bell pepper and zucchini into bite-sized pieces.

Step 6

In a large bowl, combine the diced red bell pepper, diced zucchini, 1 cup of baby carrots, and 1 cup of cherry tomatoes.

Step 7

Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of black pepper, 0.5 teaspoon of dried oregano, and 0.5 teaspoon of garlic powder. Toss until the vegetables are evenly coated.

Step 8

Spread the vegetables in a single layer on a large baking sheet.

Step 9

Roast the vegetables in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly charred.

Step 10

Once the quinoa is cooked, fluff it gently with a fork and set aside.

Step 11

To assemble the dish, combine the cooked quinoa with the roasted vegetables in a large serving bowl.

Step 12

Drizzle with 1 tablespoon of lemon juice and garnish with 2 tablespoons of freshly chopped parsley.

Step 13

Serve warm and enjoy the vibrant flavors of this low sodium meal.

Nutrition Facts

Serving size	(1316.6g)

Amount per serving	% Daily Value*
Calories	1064.1

Total Fat 45.9g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 3.2mg	0%
Sodium 3150.4mg	0%
Total Carbohydrate 134.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 28.0g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 177.2mg	0%
Iron 7.9mg	0%
Potassium 1727.9mg	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: 38.5%

Protein: 11.2%

Carbs: 50.2%