Herbed Quinoa and Roasted Vegetable Bowl
A wholesome gluten-free, soy-free quinoa bowl with roasted seasonal vegetables, fresh herbs, and a light lemon-garlic dressing. Perfect for a nourishing lunch or dinner.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
420 calories
$7.5 per serving
$30 min
4 servings
gluten-free, soy-free, any cuisine
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups water
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 medium carrot, sliced
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 400°F (200°C).
- 2.Spread zucchini, bell pepper, carrot, and red onion on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 20 minutes until tender.
- 3.While vegetables roast, rinse quinoa and cook in a medium pot with 3 cups water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork.
- 4.In a small bowl, whisk remaining 1 tablespoon olive oil, lemon juice, garlic, salt, and pepper to make dressing.
- 5.Divide quinoa into bowls, top with roasted vegetables, drizzle with lemon-garlic dressing, and sprinkle with fresh parsley.
Nutrition Information
12g
fat
65g
carbs
9g
fiber
14g
protein
Why this recipe
This recipe is gluten-free, soy-free, high in plant-based protein, fiber, and essential vitamins from vegetables, making it a balanced and nutrient-dense meal.
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