Description
Light, citrus‑infused quinoa tossed with colorful roasted vegetables and fresh herbs. Vegan, gluten‑free, and perfect for lunches, dinners, or make‑ahead meals.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium zucchini, ½‑inch cubes
1 red bell pepper, diced
1 yellow bell pepper, diced
½ red onion, diced
2 tbsp olive oil, divided
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro or basil, chopped (optional)
For the Lemon Herb Dressing:
3 tbsp olive oil
Juice of 1 large lemon (~3 tbsp)
1 garlic clove, minced
½ tsp Dijon mustard (optional)
Salt and pepper, to taste
Instructions
Preheat oven to 425°F. Toss vegetables with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 min, flipping halfway.
Meanwhile, cook quinoa with water or broth. Bring to boil, reduce heat, cover, and simmer for 15 min. Remove from heat, let stand 5 min, then fluff.
Whisk dressing ingredients until blended.
In a large bowl, combine warm quinoa, roasted vegetables, and herbs. Drizzle with dressing and toss well.
Serve immediately or refrigerate for later use.
Notes
Rinse quinoa well to avoid bitterness.
Roast veggies on a single layer for best caramelization.
Let quinoa stay warm when mixing to absorb flavors.
Fresh herbs are key—substitute as needed.
Keep chilled leftovers in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: lunch
Keywords: lemon quinoa salad, roasted vegetable quinoa, quinoa herb salad, vegan quinoa recipe, plant‑based side dish, bright quinoa bowl