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.

Zesty Lemon Herb Quinoa With Roasted Vegetables Recipe

Name: Zesty Lemon Herb Quinoa with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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

Italian cuisine · 264 calories

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

How to make Zesty Lemon Herb Quinoa With Roasted Vegetables

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.
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.
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.
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.
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.