Vegan Quinoa with Roasted Vegetables

Elevate your plant-based meals with this vibrant Vegan Quinoa with Roasted Vegetables, a dish that’s as nourishing as it is flavorful. This hearty and wholesome recipe pairs fluffy quinoa with a colorful medley of oven-roasted vegetables, including broccoli, bell peppers, carrots, red onion, and juicy cherry tomatoes. Seasoned with aromatic spices like smoked paprika, garlic powder, and ground cumin, each bite bursts with rich, smoky flavor. A sprinkle of fresh parsley and a zesty drizzle of lemon juice tie everything together, making it a perfect option for meal prep, a quick weeknight dinner, or a crowd-pleasing side. Ready in just 45 minutes and loaded with healthy, gluten-free, and protein-packed ingredients, this vegan dish is a deliciously satisfying way to fuel your day.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups broccoli florets
• 2 medium bell peppers (any color)
• 3 medium carrots
• 1 large red onion
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon sea salt
• 0.5 teaspoon ground black pepper
• 0.25 cup fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter.

Step 3

In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed all the liquid. Fluff with a fork once done.

Step 4

While the quinoa is cooking, prepare the vegetables. Chop the broccoli, bell peppers, carrots, and red onion into bite-sized pieces. Halve the cherry tomatoes.

Step 5

Place all the prepared vegetables on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, ground cumin, sea salt, and ground black pepper. Toss everything together until the vegetables are well coated.

Step 6

Spread the vegetables out into a single layer on the baking sheet and roast in the preheated oven for about 20 minutes, or until the vegetables are tender and lightly browned.

Step 7

Once the vegetables are roasted, transfer them to a large bowl. Add the cooked quinoa to the bowl and mix everything together gently.

Step 8

Finely chop the fresh parsley and sprinkle it over the quinoa and vegetable mixture. Drizzle with lemon juice and toss to combine all the flavors.

Step 9

Serve warm or at room temperature, and enjoy your healthy and delicious vegan meal!

Nutrition Facts

Serving size	(1762.3g)

Amount per serving	% Daily Value*
Calories	1299.0

Total Fat 56.9g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2597.5mg	0%
Total Carbohydrate 165.0g	0%
Dietary Fiber 23.1g	0%
Total Sugars 36.5g
Protein 40.0g	0%

Vitamin D 0IU	0%
Calcium 342.9mg	0%
Iron 12.4mg	0%
Potassium 2297.5mg	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: 38.4%

Protein: 12.0%

Carbs: 49.5%