Nut-Free Quinoa with Roasted Vegetables

Brighten up your table with this Nut-Free Quinoa with Roasted Vegetables, a wholesome and vibrant dish packed with flavor and nutrition! This recipe combines fluffy, protein-rich quinoa with an array of perfectly roasted vegetables, including tender zucchini, caramelized carrots, sweet bell peppers, and juicy cherry tomatoes. Infused with fragrant herbs like thyme and rosemary and finished with a zesty drizzle of lemon juice, this nut-free, gluten-free, and vegan-friendly dish makes for a versatile main course or side. Ready in just 50 minutes, it's perfect for weeknight dinners or meal prep. Garnished with fresh parsley, this quinoa salad is as visually stunning as it is delicious!

Nutriscore Rating: 67/100

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
• 1 carrot
• 1 red onion
• 1 cup cherry tomatoes
• 3 cloves garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons lemon juice
• 2 tablespoons parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse the quinoa under cold water in a fine mesh sieve to remove any bitterness.

Step 3

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

Step 4

Meanwhile, prepare the vegetables: dice the red bell pepper, slice the zucchini into rounds, cut the carrot into thin sticks, and slice the red onion. Leave the cherry tomatoes whole and mince the garlic cloves.

Step 5

In a large mixing bowl, combine the vegetables with 2 tablespoons of olive oil, minced garlic, salt, black pepper, thyme, and rosemary. Toss well to coat.

Step 6

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

Step 7

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 8

Once the quinoa is cooked, fluff it with a fork and transfer it to a large serving bowl.

Step 9

Add the roasted vegetables to the quinoa, drizzle with the remaining 1 tablespoon of olive oil and lemon juice, and toss gently to combine.

Step 10

Garnish with freshly chopped parsley before serving.

Step 11

Serve warm as a main dish or a side dish.

Nutrition Facts

Serving size	(1406.1g)

Amount per serving	% Daily Value*
Calories	1180.2

Total Fat 55.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5230.9mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 11.3g	0%
Total Sugars 29.2g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 192.6mg	0%
Iron 8.4mg	0%
Potassium 1578.3mg	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: 42.1%

Protein: 10.5%

Carbs: 47.4%