Zesty Lemon Herb Quinoa With Roasted Vegetables Recipe

About this recipe

Zesty Lemon Herb Quinoa with Roasted Vegetables is a vibrant and wholesome dinner option that combines the nutty goodness of quinoa with a medley of roasted seasonal vegetables. With a tangy hint of lemon and aromatic Italian seasoning, this dish is perfectly balanced in flavor and nutrition. The quinoa provides a great source of plant-based protein, while the carrots, mooli radish, and chow chow add delightful textures and essential vitamins. Ready in just 30 minutes, this meal is ideal for busy evenings when you need something quick, hearty, and satisfying. A sprinkle of fresh parsley and a touch of olive oil tie everything together, ensuring your palate is met with comfort and zest in every bite.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 Lemon - 1 Each
• 375G Birds Eye Garden Peas
• - Biona Capers In Olive Oil
• 75G Greenfields Hot Wings Seasoning, 75G
• 50G Black Garlic Cloves, 50G
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper for easy cleanup.
2. 2. Peel and chop the carrots, mooli radish, and chow chow vegetable into bite-sized pieces.
3. 3. Toss the chopped vegetables with olive oil, salt, pepper, and half the Schwartz Italian Seasoning in a mixing bowl.
4. 4. Spread the seasoned vegetables evenly on the prepared tray and roast in the oven for 20-25 minutes until tender and slightly caramelized.
5. 5. Rinse the quinoa thoroughly under cold water to remove any bitterness, then drain well.
6. 6. In a medium saucepan, combine the rinsed quinoa with 320ml of water and bring to a boil over medium heat.
7. 7. Reduce the heat to low, cover, and let the quinoa simmer for 15 minutes until all the water is absorbed.
8. 8. Mince the garlic and finely chop the parsley while the quinoa is cooking.
9. 9. Fluff the cooked quinoa with a fork and stir in the garlic, lemon juice, lemon zest, remaining Italian seasoning, and parsley.
10. 10. Check the roasted vegetables for doneness and remove them from the oven once they are caramelized and tender.
11. 11. Divide the herbed quinoa between two plates and top each serving with the roasted vegetables.
12. 12. Garnish with extra parsley and a sprinkle of black pepper for added flavor.