Soy-Free Quinoa with Roasted Vegetables

Elevate your weeknight dinners with this vibrant and nourishing Soy-Free Quinoa with Roasted Vegetables. Packed with wholesome ingredients, this gluten-free and protein-rich dish features fluffy quinoa paired with colorful roasted bell peppers, zucchini, carrots, and red onions, seasoned to perfection with olive oil, garlic powder, and a hint of black pepper. A fresh drizzle of lemon juice and chopped parsley adds a zesty, herbaceous finish that makes it both satisfying and refreshing. Ready in just 45 minutes, this recipe is perfect as a main course, side dish, or meal prep option, all while catering to soy-free dietary needs. Serve it warm or at room temperature for an effortlessly healthy and flavorful addition to any table!

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 medium Red bell pepper
• 1 medium Zucchini
• 1 large Carrot
• 1 small Red onion
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Rinse the quinoa under cold water for about 2 minutes through a fine mesh strainer to remove its natural bitterness.

Step 3

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.

Step 4

In the meantime, prepare the vegetables. Dice the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces.

Step 5

Place the chopped vegetables in a large bowl. Drizzle them with olive oil, and sprinkle with salt, black pepper, and garlic powder. Toss well to coat evenly.

Step 6

Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, occasionally stirring, until they are tender and slightly caramelized.

Step 7

Once the quinoa is cooked, remove it from heat and fluff it with a fork.

Step 8

In a large serving bowl, combine the cooked quinoa with the roasted vegetables. Add lemon juice and chopped fresh parsley. Toss gently to combine.

Step 9

Taste and adjust seasoning if needed, adding more salt or pepper to taste.

Step 10

Serve warm or at room temperature, garnished with a sprig of fresh parsley if desired.

Nutrition Facts

Serving size	(1232.7g)

Amount per serving	% Daily Value*
Calories	1012.2

Total Fat 41.3g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4300.8mg	0%
Total Carbohydrate 132.0g	0%
Dietary Fiber 8.7g	0%
Total Sugars 25.8g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 148.5mg	0%
Iron 7.1mg	0%
Potassium 1248.3mg	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: 36.6%

Protein: 11.5%

Carbs: 51.9%