This lemon herb quinoa with roasted vegetables is a nutritious and delicious meal that’s packed with protein, fiber, and various vitamins and minerals. It’s a great option for a healthy lunch or dinner, and you can also customize it by adding other vegetables or protein sources like chickpeas or grilled chicken if desired. Enjoy your meal!
Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 tablespoon olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Instructions:
Preheat your oven to 200°C (400°F).
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
In a saucepan, combine the quinoa and water or vegetable broth. Bring it to a boil over medium heat. Once it starts boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork.
While the quinoa is cooking, prepare the roasted vegetables. On a large baking sheet, toss the diced red and yellow bell peppers, zucchini, and red onion with olive oil, minced garlic, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste.
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly browned.
Once the quinoa and vegetables are cooked, combine them in a large mixing bowl.
Add the lemon juice and lemon zest to the quinoa and vegetables. Mix well to evenly distribute the flavors.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the lemon herb quinoa with roasted vegetables on a platter or individual plates.
Garnish with fresh parsley or cilantro for an extra burst of freshness.