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.
Servings: 4
Ingredients
Quinoa
- ¾ cup(s) dry quinoa rinsed
- 2 cup(s) vegetable broth
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
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
Find it online:
https://www.easyveganmealplan.com/recipe/lemon-quinoa-with-roasted-veggies/