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

• 1 Kg Carrots - 1kg
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 100G Heera Black Pepper Powder 100g
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Italian Seasoning
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 375G Birds Eye Garden Peas
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

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 200 g carrots, 150 g mooli radish and the courgette into bite-sized pieces.
3. 3. Toss the chopped vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon 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 150 g quinoa thoroughly under cold water to remove any bitterness, then drain well.
6. 6. In a medium saucepan, combine the rinsed quinoa with 300 ml of water and bring to a boil over medium heat.
7. 7. Reduce the heat to low, cover, and simmer for 15 minutes, stirring in 100 g frozen peas for the last 3 minutes, until all the water is absorbed.
8. 8. Mince the garlic, finely chop the parsley, and zest and juice the lemon while the quinoa is cooking.
9. 9. Warm 1 tablespoon olive oil in a small pan and cook the garlic for 1 minute until fragrant, without browning.
10. 10. Fluff the cooked quinoa with a fork and stir in the garlic, lemon juice, lemon zest, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and the parsley.
11. 11. Check the roasted vegetables for doneness and remove them from the oven once they are caramelized and tender.
12. 12. Divide the herbed quinoa between two plates and top each serving with the roasted vegetables.
13. 13. Garnish with extra parsley and a sprinkle of black pepper for added flavor.

How to make Zesty Lemon Herb Quinoa With Roasted Vegetables

1. Season the vegetables. Preheat the oven to 200°C and line a baking tray. Peel and chop the carrots, mooli radish and chow chow, then toss with olive oil, salt, pepper and half the Italian seasoning.
2. Roast the vegetables. Spread the seasoned vegetables evenly on the prepared tray and roast for 20-25 minutes until they are tender and slightly caramelised.
3. Cook the quinoa. Rinse the quinoa under cold water and drain. Bring it to the boil with 320ml of water, then cover and simmer on low for 15 minutes until the water is absorbed. Meanwhile mince the garlic and chop the parsley.
4. Flavour the quinoa. Fluff the cooked quinoa with a fork and stir in the garlic, lemon juice, lemon zest, remaining Italian seasoning and parsley. Take the vegetables out once caramelised and tender.
5. Plate and garnish. Divide the herbed quinoa between two plates, top each with the roasted vegetables, and garnish with extra parsley and a sprinkle of black pepper.

Frequently asked questions

How long does Zesty Lemon Herb Quinoa with Roasted Vegetables take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The quinoa simmers on the hob while the vegetables roast in the oven.

Is Zesty Lemon Herb Quinoa with Roasted Vegetables vegetarian?

Yes, it is vegetarian. It combines lemony quinoa with garlic, parsley and Italian seasoning, topped with roasted carrots, mooli and chow chow and a sprinkle of black pepper.

Why rinse quinoa before cooking?

Rinsing washes off the natural coating on the seeds, which can taste bitter or soapy. Rub it under cold water in a fine sieve until the water runs clear, then drain well.

Can I use couscous instead of quinoa?

Yes, couscous works and is quicker, as it only needs soaking in hot water. Stir in the garlic, lemon and parsley the same way once it has been fluffed with a fork.

Can I meal prep lemon herb quinoa?

Yes, keep the quinoa and vegetables in the fridge in covered containers for up to three days. It is good cold as a salad, or reheated until piping hot with a squeeze of lemon.