Paleo Quinoa with Roasted Vegetables

Elevate your healthy eating game with this vibrant Paleo Quinoa with Roasted Vegetables recipe, a flavor-packed dish that's as nutritious as it is satisfying. Featuring fluffy quinoa as the base, this recipe showcases a colorful medley of roasted carrots, zucchini, red bell pepper, and red onion, all tossed in aromatic olive oil, garlic, fresh thyme, and rosemary. The vegetables are roasted to tender, caramelized perfection before being combined with the quinoa and brightened with a touch of lemon juice and parsley. Naturally gluten-free, protein-rich, and bursting with antioxidants, this dish makes a perfect side or hearty main course. Whether you're following a paleo lifestyle or simply looking for a wholesome meal, this easy-to-make recipe is sure to impress.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 tablespoons olive oil
• 2 medium carrot
• 1 medium zucchini
• 1 large red bell pepper
• 1 medium red onion
• 3 large garlic cloves
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Rinse 1 cup quinoa under cold water using a fine-mesh sieve. In a medium saucepan, bring 2 cups water to a boil, add the rinsed quinoa, cover, and reduce heat to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy.

Step 3

While the quinoa cooks, peel and slice 2 medium carrots into 1/4 inch rounds, chop 1 medium zucchini into similar-sized pieces, slice 1 large red bell pepper into strips, and cut 1 medium red onion into wedges.

Step 4

Peel and mince 3 large garlic cloves.

Step 5

In a large mixing bowl, combine the carrot, zucchini, bell pepper, and onion. Add the minced garlic, 3 tablespoons olive oil, 2 teaspoons fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon salt, and 0.5 teaspoon ground black pepper. Toss the vegetables until evenly coated.

Step 6

Spread the vegetable mixture onto a large baking sheet in a single layer.

Step 7

Roast in the preheated oven for 25-30 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.

Step 8

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

Step 9

Add the roasted vegetables to the quinoa, mix in 1 tablespoon of lemon juice, and garnish with 2 tablespoons of fresh chopped parsley.

Step 10

Serve warm and enjoy your nourishing Paleo Quinoa with Roasted Vegetables!

Nutrition Facts

Serving size	(1354.2g)

Amount per serving	% Daily Value*
Calories	1194.9

Total Fat 55.4g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5514.5mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 11.9g	0%
Total Sugars 29.1g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 204.0mg	0%
Iron 8.0mg	0%
Potassium 1516.6mg	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: 41.5%

Protein: 10.4%

Carbs: 48.1%