Lemon-Herb Quinoa with Roasted Vegetables

• dry quinoa (rinsed thoroughly) 1 cup
• water (for cooking the quinoa) 2 cups
• zucchini (cut into 0.75-inch pieces) 1 medium
• red bell pepper (seeded and cut into 1-inch pieces) 1 medium
• red onion (cut into wedges) 1 medium
• cherry tomatoes (left whole if small, halved if large) 1 cup
• extra-virgin olive oil (divided) 2 tbsp
• garlic (2 minced for the dressing, 1 optional for roasting) Optional 3 cloves
• dried oregano 0.5 tsp
• salt (or to taste) 0.5 tsp
• black pepper 0.25 tsp
• lemon juice (freshly squeezed) 2 tbsp
• lemon zest (finely grated) 1 tsp
• fresh parsley (chopped) 0.25 cup
• sliced almonds (toasted, optional) Optional 0.25 cup

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

02

Step 2

Place the zucchini, bell pepper, red onion, and cherry tomatoes on the baking sheet. Toss with 1 tablespoon of olive oil, the oregano, half the salt, and the black pepper. Add the optional third garlic clove if desired.

03

Step 3

Spread the vegetables in a single layer and roast for 20 to 25 minutes, turning once halfway through, until tender and lightly browned.

04

Step 4

While the vegetables roast, place the rinsed quinoa and 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.

05

Step 5

Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.

06

Step 6

In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, remaining tablespoon of olive oil, and remaining salt.

07

Step 7

Transfer the warm quinoa to a large serving bowl. Add the roasted vegetables and pour the lemon dressing over the mixture.

08

Step 8

Toss gently to combine, then fold in the chopped parsley and optional toasted almonds.

09

Step 9

Taste and adjust the lemon juice, salt, or pepper as needed. Serve warm or at room temperature.

Kitchen notes