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Lemon Herb Quinoa with Roasted Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup quinoa, rinsed well 185 g
  • 2 cups low-sodium vegetable broth or water 480 ml
  • 1/2 tsp fine sea salt 2 g
  • 1 small head broccoli, florets cut bite-size about 3 cups / 225 g
  • 1 red bell pepper, 1-inch chunks about 1 1/2 cups / 160 g
  • 1 medium zucchini, 1/2-inch half-moons about 2 cups / 220 g
  • 1 small red onion, wedges about 1 1/2 cups / 150 g
  • 1 cup cherry tomatoes, whole 150 g
  • 2 tbsp extra-virgin olive oil 30 ml
  • 1/2 tsp fine sea salt 2 g
  • 1/4 tsp black pepper 1 g
  • 1 large lemon, zest + 3 tbsp juice 45 ml
  • 3 tbsp extra-virgin olive oil 45 ml
  • 1 small garlic clove, finely grated or minced
  • 1 tsp Dijon mustard 5 ml
  • 1 tsp honey or maple syrup , optional for balance 5 ml
  • 1/4 tsp fine sea salt , more to taste 1 g
  • Pinch red pepper flakes, optional
  • 1/2 cup chopped flat-leaf parsley 15 g
  • 2 tbsp chopped fresh dill or basil 6 g
  • 1/2 cup crumbled feta , optional 75 g
  • 1 cup cooked chickpeas , optional for extra protein 170 g
  • Lemon wedges, to serve

Instructions
 

  • Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  • Rinse the quinoa in a fine-mesh sieve under cool water for 20–30 seconds to remove bitterness.
  • Chop the vegetables into uniform pieces so they roast evenly.
  • Roast the vegetables: Add broccoli, bell pepper, zucchini, red onion, and cherry tomatoes to the sheet pan. Drizzle with 2 tbsp oil, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat. Spread in an even layer. Roast 20–25 minutes, tossing once halfway, until edges are caramelized and tomatoes blister.
  • Cook the quinoa: While the veggies roast, combine rinsed quinoa, broth (or water), and 1/2 tsp salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork.
  • Make the dressing: In a small jar or bowl, whisk lemon zest, lemon juice, olive oil, garlic, Dijon, honey/maple (if using), salt, and red pepper flakes until glossy.
  • Combine: In a large bowl, add fluffed quinoa and warm roasted vegetables. Pour over dressing and toss gently to coat.
  • Fold in herbs & extras: Add parsley and dill (or basil). Taste and adjust salt, lemon, and heat. Fold in chickpeas and/or feta if using.
  • Serve: Spoon into bowls. Finish with a squeeze of lemon and an extra sprinkle of herbs.