Description
This Lemon Herb Quinoa with Roasted Veggies is a bright, nourishing side dish that brings color and freshness to your Easter table. Packed with plant-based protein, fiber, and naturally gluten-free goodness, it’s the perfect vegetarian-friendly option everyone can enjoy. The zesty lemon, tender roasted vegetables, and fresh herbs create a dish that tastes light yet satisfying. Bonus? It’s perfect for making ahead, so you can prep it the day before and enjoy stress-free hosting!
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 zucchini, chopped
1 red bell pepper, chopped
1 cup cherry tomatoes
1 cup carrots, sliced
2 tbsp olive oil (divided)
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp chopped fresh parsley
1 tsp fresh thyme (or ½ tsp dried)
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss zucchini, bell pepper, tomatoes, and carrots with 1 tbsp olive oil, salt, and pepper.
Roast 20–25 minutes until tender and lightly caramelized.
Meanwhile, bring quinoa and broth to a boil. Reduce heat, cover, and simmer 15 minutes.
Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Stir in remaining olive oil, lemon juice, lemon zest, parsley, and thyme.
Gently fold in roasted vegetables. Adjust seasoning if needed.
Serve warm or chilled.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner