Lemon Quinoa with Roasted Veggies

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Lemon Quinoa with Roasted Veggies

Fluffy quinoa tossed with roasted sweet potato and broccoli, then finished with a bright lemon-herb dressing. Great warm or chilled, and perfect for meal prep.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Meal Type: Dinner, Side Dish, Sides
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Broccoli, Lemons, quinoa, Sweet Potatoes
Servings: 4
Ingredients
Quinoa
Roasted Veggies
  • 1 cup(s) diced sweet potato about ½-inch cubes
  • 2 cup(s) broccoli florets
  • 1 tablespoon(s) olive oil
  • Salt and pepper to taste
Lemon Dressing
  • ¼ cup(s) fresh lemon juice about 1 large lemon
  • 3 tablespoon(s) olive oil
  • 1 tablespoon(s) maple syrup
  • 1 teaspoon(s) dried mixed herbs or Italian seasoning
  • ¼ teaspoon(s) garlic powder or 1 small clove garlic, grated
  • Salt and pepper to taste
US Customary - Metric
Instructions
  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Roast veggies: Add sweet potato and broccoli to the sheet. Drizzle with olive oil and season with salt and pepper. Toss well. Roast 20–25 minutes, tossing halfway through, until tender and browned.
  • Cook quinoa: Add quinoa and broth to a pot. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Remove from heat and let sit 5 minutes, then fluff.
  • Make dressing: Whisk lemon juice, olive oil, maple syrup, herbs, garlic, salt, and pepper.
  • Combine: Toss quinoa with roasted veggies and dressing. Taste and adjust seasoning.
Notes
Meal prep: Best after chilling 30 minutes. Add chickpeas or tofu if you want it more filling.
Storage: Refrigerate in an airtight container for up to 4 days.
Oil-Free: Roast veggies with a splash of broth and omit oil from dressing (add a little extra lemon + maple).
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 310kcal | Carbohydrates: 37g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 506mg | Potassium: 471mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5265IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan