Lemony Herb Quinoa With Roasted Vegetables Recipe

English cuisine · 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

  • - Forest Whole Foods Organic White Quinoa
  • 1 Lemon - 1 Each
  • 140G Greenfields Mixed Herbs, 140G
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Biona Capers In Olive Oil
  • 75G Lebanese Seven Spice Mix, 75G
  • 1 Piece Cucumber 1Pc
  • 50G Black Garlic Cloves, 50G
  • 100G Heera Black Pepper Powder 100g

Instructions

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