How long does Lemony Herb Quinoa with Roasted Vegetables take to make?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the carrots roasting in the air fryer while the quinoa simmers.

Is Lemony Herb Quinoa with Roasted Vegetables vegetarian?

Yes, it is vegetarian: quinoa, spiced roasted carrots and cucumber tossed in a garlic and lemon dressing, finished with fresh parsley.

How do I stop quinoa tasting bitter?

Rinse it thoroughly under cold water before cooking to wash off its natural coating. Then cook it in double the water with a pinch of salt and fluff it with a fork once done.

Can I eat this lemony quinoa cold the next day?

Yes, it keeps well in the fridge for up to two days and tastes good cold. Keep the cucumber separate and add it just before eating so it stays crunchy.

What other vegetables can I roast instead of carrots?

Swap the carrots for courgette, red pepper or butternut squash, cut into similar bite-sized pieces. Toss them in the same seven spice mix and roast until tender and golden at the edges.

Lemony Herb Quinoa With Roasted Vegetables Recipe

Name: Lemony Herb Quinoa with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: English
Ingredients: 1 Piece Cucumber 1Pc; - Schwartz Flat Leaf Parsley; 100G Heera Black Pepper Powder 100g; - Forest Whole Foods Organic White Quinoa; 100 g Yorkshire English Carrots 100G; 75G Lebanese Seven Spice Mix, 75G; 400G Greenfield Himalayan Salt Fine 400G; 1 Lemon - 1 Each; 1 Garlic Bulb - 1 Each; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

English cuisine · 1 servings · 396 calories

Lemony Herb Quinoa with Roasted Vegetables recipe

About this recipe

Lemony Herb Quinoa with Roasted Vegetables is a vibrant, healthy option perfect for a midday meal. This dish combines fluffy quinoa with lightly spiced roasted carrots, crisp cucumber, and a tangy lemon-garlic dressing. Packed with 26g of protein per serving, it’s a great choice for those looking to maintain energy and muscle recovery throughout a busy day. The air-fried carrots offer a delightful caramelized sweetness, while the fresh parsley adds a burst of herbal freshness. Quick to prepare in under 40 minutes, this lunch is as satisfying as it is nutritious. Perfect for enjoying at home or packing for a workday meal, it’s designed to cater to your taste buds and health goals alike.

Ingredients

1 Piece Cucumber 1Pc
- Schwartz Flat Leaf Parsley
100G Heera Black Pepper Powder 100g
- Forest Whole Foods Organic White Quinoa
100 g Yorkshire English Carrots 100G
75G Lebanese Seven Spice Mix, 75G
400G Greenfield Himalayan Salt Fine 400G
1 Lemon - 1 Each
1 Garlic Bulb - 1 Each
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Rinse 100 g quinoa thoroughly under cold water and drain it.
2. Cook the quinoa in a pot with 200 ml water and a pinch of salt until fluffy, about 15 minutes.
3. Peel and chop 200 g carrots into bite-sized pieces, then toss them with 1 tbsp olive oil and 1 tsp Lebanese Seven Spice Mix.
4. Roast the spiced carrots in an air fryer at 180°C for 15 minutes, shaking halfway through for even cooking.
5. Finely chop half a cucumber and 15 g parsley, and set them aside for later use.
6. Mince the 2 garlic cloves and sauté them in a pan with 1 tbsp olive oil until fragrant, about 2 minutes.
7. Zest the lemon and squeeze out its juice, then mix both with the sautéed garlic for a tangy dressing.
8. Once the quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl.
9. Add the roasted carrots, chopped cucumber, parsley, and dressing to the quinoa, stirring gently to combine.
10. Season with 1/2 tsp salt and 1/2 tsp black pepper to taste, and garnish with a sprinkle of parsley before serving.

How to make Lemony Herb Quinoa With Roasted Vegetables

Cook the quinoa. Rinse the quinoa under cold water and drain, then cook it in a pot with double the water and a pinch of salt for about 15 minutes until fluffy.
Roast the spiced carrots. Peel and chop the carrots into bite-sized pieces, toss with olive oil and seven spice mix, then roast in the air fryer at 180°C for 15 minutes, shaking halfway through.
Chop and sauté. Finely chop the cucumber and parsley and set them aside. Mince the garlic cloves and sauté them in a pan with a touch of olive oil for about 2 minutes until fragrant.
Make the lemon dressing. Zest the lemon and squeeze out its juice, then mix the zest and juice with the sautéed garlic to make a tangy dressing for the quinoa.
Combine and serve. Fluff the quinoa and transfer it to a large bowl, add the roasted carrots, cucumber, parsley and dressing and stir gently. Season with salt and black pepper and garnish with parsley.

Frequently asked questions

How long does Lemony Herb Quinoa with Roasted Vegetables take to make?: About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, with the carrots roasting in the air fryer while the quinoa simmers.
Is Lemony Herb Quinoa with Roasted Vegetables vegetarian?: Yes, it is vegetarian: quinoa, spiced roasted carrots and cucumber tossed in a garlic and lemon dressing, finished with fresh parsley.
How do I stop quinoa tasting bitter?: Rinse it thoroughly under cold water before cooking to wash off its natural coating. Then cook it in double the water with a pinch of salt and fluff it with a fork once done.
Can I eat this lemony quinoa cold the next day?: Yes, it keeps well in the fridge for up to two days and tastes good cold. Keep the cucumber separate and add it just before eating so it stays crunchy.
What other vegetables can I roast instead of carrots?: Swap the carrots for courgette, red pepper or butternut squash, cut into similar bite-sized pieces. Toss them in the same seven spice mix and roast until tender and golden at the edges.