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Overhead View of a Bowl of Quinoa and Veggies with Fork
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Garlic and Lemon Roasted Veggies over Quinoa
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Course: Entree
Servings: 4
Author: Alissa
Ingredients
  • 1 lb. fresh asparagus spears chopped into 1-2" pieces
  • 1 red bell pepper
  • 1 zucchini chopped
  • 2 tbsp. olive oil
  • 4 garlic cloves minced
  • juice of ½ lemon
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 cup quinoa
  • 1 ½ cups vegetable broth
  • ¼ cup chopped fresh parsley optional
Instructions
  1. Preheat oven to 425.
  2. Place veggies in baking dish or cast iron skillet with olive oil and garlic. Toss to coat. Bake for 30-35 minutes, or until desired tenderness is reached.
  3. Remove from oven and add lemon juice, salt and pepper.
  4. While your veggies are cooking you can prepare your quinoa. Rinse well under cold running water and place in saucepan with broth.
  5. Bring to a simmer, cover and cook 15-20 minutes, or until broth is absorbed.
  6. Remove from heat and allow to sit, covered for about five minutes.
  7. Divide quinoa onto plates and top with veggies and a few sprinkles of fresh parsley, if desired.