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Discover the perfect balance of flavor and nutrition with this Lemon Herb Quinoa with Roasted Vegetables recipe! 🌱 Packed with protein-rich quinoa and colorful, flavorful roasted veggies, this dish is perfect for meal prep, a quick dinner, or a healthy lunch option. Plus, an optional Tahini-Lemon Sauce adds a creamy, tangy finish!
For the Quinoa: 1/2 cup quinoa, rinsed 1 cups water or vegetable broth Zest of 1 lemon Juice of 1 lemon (about 2 tablespoons) 2 tbls fresh parsley, chopped 1 tbls fresh basil or mint, chopped Salt and black pepper to taste For the Roasted Vegetables: 1 zucchini, sliced into half-moons 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 cup cherry tomatoes, halved 1 cup asparagus, trimmed and cut into 2-inch pieces 2 tbls olive oil 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp smoked paprika Salt and black pepper to taste Optional Tahini-Lemon Sauce: 2 tbls tahini 2 tbls lemon juice 1 tbls water (more to thin, if needed) 1/2 tsp garlic powder Pinch of salt
Cook the Quinoa: In a medium pot, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, and cover. Let simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and stir in lemon zest, lemon juice, parsley, and basil. Season with salt and pepper. Set aside. Prepare the Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the zucchini, peppers, cherry tomatoes, and asparagus in a bowl with olive oil, garlic powder, oregano, smoked paprika, salt, and pepper. Spread the vegetables evenly on the baking sheet and roast for 15-20 minutes, until tender and slightly caramelized. Make the Tahini-Lemon Sauce: In a small bowl, whisk together tahini, lemon juice, water, garlic powder, and salt. Adjust consistency with more water, if needed. Assemble the Dish: On a serving plate, spread a bed of quinoa Top with the roasted vegetables. Drizzle the tahini-lemon sauce over the dish. Garnish with additional fresh herbs like parsley or basil for a finishing touch. Serve and Enjoy: Serve warm or at room temperature with a side of sparkling water or white wine.
For the Quinoa: 1/2 cup quinoa, rinsed 1 cups water or vegetable broth Zest of 1 lemon Juice of 1 lemon (about 2 tablespoons) 2 tbls fresh parsley, chopped 1 tbls fresh basil or mint, chopped Salt and black pepper to taste For the Roasted Vegetables: 1 zucchini, sliced into half-moons 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 cup cherry tomatoes, halved 1 cup asparagus, trimmed and cut into 2-inch pieces 2 tbls olive oil 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp smoked paprika Salt and black pepper to taste Optional Tahini-Lemon Sauce: 2 tbls tahini 2 tbls lemon juice 1 tbls water (more to thin, if needed) 1/2 tsp garlic powder Pinch of salt
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Quinoa, Lemon Zest, Fresh Basil, Fresh Mint, Zucchini, Red Bell Pepper, Yellow Bell Pepper, Cherry Tomatoes, Asparagus, Smoked Paprika, Tahini
