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Lemon-Herb Quinoa with Roasted Vegetables

A serving of Herbed Quinoa with Roasted Vegetables, featuring bright green broccoli florets and orange carrots, garnished with fresh parsley.
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Prepare a complete, flavorful meal featuring fluffy herbed quinoa paired with tender roasted seasonal vegetables, finished with a bright lemon dressing.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 teaspoon salt, divided
  • 1 tablespoon olive oil, divided
  • 2 cups mixed vegetables (e.g., broccoli florets, carrots, bell peppers), chopped into 1-inch pieces
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • For Dressing: 3 tablespoons olive oil
  • For Dressing: 2 tablespoons fresh lemon juice
  • For Dressing: 1/2 teaspoon Dijon mustard
  • For Dressing: Freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Combine the rinsed quinoa and 2 cups of water or broth with 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Toss the chopped vegetables with 1/2 tablespoon of olive oil, dried thyme, dried rosemary, and 1/4 teaspoon of salt on the prepared baking sheet. Spread them in a single layer.
  4. Roast the vegetables for 20 to 25 minutes, stirring halfway through, until they are tender and slightly browned at the edges.
  5. While the vegetables roast, prepare the dressing. Whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, and pepper in a small bowl.
  6. In a large bowl, combine the fluffed quinoa, chopped parsley, and chopped chives.
  7. Add the roasted vegetables to the quinoa mixture. Pour the lemon dressing over the quinoa and vegetables. Toss gently to combine all ingredients evenly.
  8. Serve immediately or chill for later use.

Notes

  • For fluffy quinoa, use a 1:2 ratio of quinoa to liquid and let it rest, covered, off the heat after cooking.
  • You can substitute any firm vegetables like sweet potatoes, Brussels sprouts, or zucchini for roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://recipesfleet.com/herbed-quinoa-with-roasted-vegetables/