Plant-Forward
Lemon Herb Quinoa with Roasted Vegetables
Ingredients
- 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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Serve and Enjoy: Serve warm or at room temperature with a side of sparkling water or white wine.
