Side Dishes > Gluten-Free Side Dishes > Naturally Gluten-Free Sides > Quinoa Dishes (GF)

Lemon Herb Quinoa with Roasted Vegetables

A vibrant and flavorful gluten-free side dish featuring fluffy quinoa, roasted vegetables, and a zesty lemon-herb dressing. Perfect for adding a healthy and delicious touch to any meal.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 cup Carrots, chopped
  • 1 cup Bell peppers, chopped (any color)
  • 1/2 cup Red onion, chopped
  • 3 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 2 tablespoons Fresh herbs (parsley, dill, chives), chopped
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Prepare the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water until the water runs clear. This removes the saponin, which can make the quinoa taste bitter.

Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool slightly.

Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss the broccoli florets, chopped carrots, bell peppers, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Bake the Vegetables

Roast for 20-25 minutes, or until the vegetables are tender and slightly browned. Stir halfway through for even cooking.

Prepare the Lemon-Herb Dressing

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and chopped fresh herbs.

Combine and Serve

In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon-herb dressing. Toss gently to combine. Serve warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Calories: 150, Protein: 5g, Fat: 7g, Carbohydrates: 18g, Fiber: 3g

Other Considerations for Nutrition

This recipe is naturally gluten-free and provides a good source of protein and fiber. Adjust the amount of salt and oil to your preference.

← Gluten-Free Parmesan Breadcrumb Topping Quinoa and Wild Rice Pilaf with Roasted Vegetables →

FAQ

  • Can I use different vegetables?

    Yes, you can use any vegetables you like. Some other good options include zucchini, asparagus, or cherry tomatoes.
  • Can I make this ahead of time?

    Yes, this dish can be made ahead of time. Store the cooked quinoa, roasted vegetables, and dressing separately in the refrigerator for up to 3 days. Combine just before serving.