Whole30 Quinoa with Roasted Vegetables

Bursting with vibrant flavors and nourishing ingredients, this Whole30 Quinoa with Roasted Vegetables recipe is a must-try for anyone embracing healthy, clean eating. Featuring fluffy quinoa as the protein-rich base, this dish is loaded with caramelized roasted vegetables like bell peppers, zucchini, and cherry tomatoes that are seasoned to perfection with garlic, olive oil, and a hint of lemon juice. Fresh basil adds a fragrant, herby touch, making each bite irresistibly fresh and flavorful. Ready in under an hour, this dish is not only Whole30-compliant but also gluten-free, vegetarian, and meal-prep friendly. Serve it warm or at room temperature for a versatile, nutrient-packed meal you’ll love to share—or save for leftovers!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 3 tablespoons olive oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 1 small red onion
• 1 pint cherry tomatoes
• 3 cloves garlic
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh basil
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the quinoa under cold water in a fine mesh strainer.

Step 3

Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat.

Step 4

Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is fluffy and the water has been absorbed.

Step 5

While the quinoa cooks, prepare the vegetables: chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces.

Step 6

Place the chopped vegetables and cherry tomatoes onto a large baking sheet.

Step 7

Mince the garlic cloves and add them to the vegetables on the baking sheet.

Step 8

Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss to evenly coat.

Step 9

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and beginning to caramelize.

Step 10

Once the quinoa is cooked, remove it from the heat and let it sit covered for 5 minutes. Fluff it with a fork.

Step 11

Chop the fresh basil leaves finely.

Step 12

In a large bowl, combine the cooked quinoa with the roasted vegetables.

Step 13

Add the remaining tablespoon of olive oil, chopped basil, and lemon juice to the quinoa-vegetable mixture. Toss gently to blend.

Step 14

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 15

Serve warm or at room temperature for a delicious Whole30-compliant meal.

Nutrition Facts

Serving size	(1663.2g)

Amount per serving	% Daily Value*
Calories	1223.6

Total Fat 56.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5457.6mg	0%
Total Carbohydrate 150.8g	0%
Dietary Fiber 11.9g	0%
Total Sugars 31.1g
Protein 33.4g	0%

Vitamin D 0IU	0%
Calcium 181.3mg	0%
Iron 8.3mg	0%
Potassium 2150.7mg	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: 40.7%

Protein: 10.8%

Carbs: 48.6%