Quinoa and Roasted Vegetable Pilaf

Nutty quinoa tossed with a medley of roasted seasonal vegetables, fresh parsley, and a drizzle of olive oil, delivering a hearty yet light side dish.

Steps

1. Preheat the oven to 425°F (220°C). 2. Toss the diced zucchini, bell peppers, red onion, and carrots with half of the olive oil, salt, and pepper. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized. 4. While vegetables roast, rinse quinoa under cold water. 5. In a small pot, bring water or vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. 6. Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork. 7. In a bowl, combine cooked quinoa and roasted vegetables. 8. Drizzle with remaining olive oil, add fresh parsley, and lemon juice if using. Toss gently to combine. 9. Adjust seasoning with salt and pepper to taste. 10. Serve warm or at room temperature as a nutritious side dish.

1/3 cup quinoa (dry) 1 cup water or vegetable broth 1/2 cup diced zucchini 1/2 cup diced bell peppers (red, yellow, or orange) 1/4 cup diced red onion 1/4 cup diced carrots 1 tablespoon olive oil Salt and pepper to taste 2 tablespoons fresh parsley, chopped 1 teaspoon lemon juice (optional)