By Chapati dal was what the evening called for, but the kitchen’s logic is its own — wholesome grain, roasted vegetables, a little warmth, a little salt, something to put on the table without ceremony. This quinoa with roasted vegetables carries that same steadiness: it does not ask how your week has been, it simply feeds you. That is enough. That has always been enough.
Quinoa With Roasted Vegetables
Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 medium red onion, cut into wedges
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt, divided
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
- Preheat oven. Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season the vegetables. Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic, cumin, smoked paprika, black pepper, and 1/2 teaspoon salt. Spread in a single layer on the prepared baking sheet.
- Roast. Roast for 25—30 minutes, turning once halfway through, until vegetables are tender and lightly caramelized at the edges.
- Cook the quinoa. While vegetables roast, combine rinsed quinoa, vegetable broth, and remaining 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Combine. Transfer quinoa to a large serving bowl. Add roasted vegetables on top and drizzle with lemon juice. Toss gently to combine.
- Finish and serve. Scatter chopped parsley or cilantro over the top if using. Serve warm.
Nutrition (per serving)
Calories: 280 | Protein: 8g | Fat: 9g | Carbs: 40g | Fiber: 5g | Sodium: 420mg