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Roasted Veggies & Quinoa with Lemon Herb Dressing

by Mia Pierantozzi | 1 year ago

My family loves veggies and I do my best to have them as part of our meal every night. To add different texture and flavor to them, I roasted them in the oven and it’s become one of my favorite ways to prepare them now. I’ve become more aware of cooking healthy meals for my family especially since we now have a lil one. In doing so I try to cook one meal a week that’s meatless, so I made this dish with quinoa for a good source of protein along with the roasted veggies.

I have to say, I held my breath when I first served this dish to my hubbie since he’s not a fan of quinoa. I’m happy to say this was a winner in his book and he’s asked for it on several occasions.

This dish is pretty simple to make and can be served as is and/or can be served different ways. The added bonus is, it’s a healthy dish that my family enjoys!!

Serves: 4

Ingredients for Roasted Veggies

2 bell peppers, cubed (any color)

1 zucchini, cubed

1 crookneck squash, cubed (or any other summer squash)

1 red onion, cubed

4 garlic cloves, whole

1 tablespoon dried oregano

2 tablespoons extra virgin olive oil

Directions for Roasted Veggies

Preheat the oven to 450 degrees F.

In a large bowl, combine the bell peppers, zucchini, squash, red onion and toss with dried oregano and extra virgin olive oil. Place the veggies on a sheet pan in a single layer. Bake until veggies are slightly brown, 15-18 minutes, then flip the veggies and continue baking until they are roasted on the other side, 15-18 minutes more.

While veggies are in the oven I make the quinoa.

Ingredients for Quinoa

1 cup quinoa, dried

2 cups vegetable broth

4 garlic cloves, minced

1 teaspoon extra virgin olive oil

Directions for Quinoa

In a small saucepan, heat the extra virgin olive oil over low heat. Add the minced garlic and sauté for 10-20 seconds followed by the rinsed quinoa and sauté for a few minutes. Add in the vegetable broth and bring to a boil. Cover and turn down the heat to a simmer and cook for 20 minutes. Turn off heat and let sit for five minutes before fluffing with a fork.

While the quinoa is simmering I prepare the dressing.

Ingredients for Dressing

1 lemon, juiced and zested

2 tablespoons extra virgin olive oil

fresh herbs (I like using a combination of thyme, basil, parsley)

Directions for Dressing

In a small bowl, mix together all the ingredients. Set aside.

Serving Suggestions

You can simply combine the roasted veggies, cooked quinoa, and gently toss with the dressing to serve.

If you like, you can also serve the dish with a lighter protein such as fish or shrimp. For a heartier meal, you can top rotisserie chicken with the roasted veggies tossed in the dressing. Essentially the base of this dish gives you a variety of options to serve as you like!!

Hope you enjoy it as much as my lil monkey!!

Ciao for now!!