Lemon Quinoa with Roasted Veggies
Bright lemon quinoa with roasted sweet potato and broccoli, tossed in a simple maple-herb dressing. Easy meal-prep friendly recipe you can serve warm or at room temperature.
Ingredients
For the quinoa:
- 6.5 oz. (185g) uncooked quinoa, rinsed
- 16. fl oz. (475ml) vegetable stock
For the roasted vegetables:
- 9 oz. (250g) sweet potato, peeled & diced
- 6 oz. (170g) broccoli florets
For the dressing:
- 2.5 fl oz. (75ml) fresh lemon juice
- 1 tsp. mixed herbs
- 3 tbsp. maple syrup
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the sweet potato and broccoli on a foil-lined baking sheet. Drizzle with 3 tbsp olive oil and season with salt and pepper. Toss to coat.
- Roast for 20-25 minutes until tender and slightly golden, tossing once halfway through.
- While the vegetables roast, cook the quinoa in the vegetable stock according to package directions. Once cooked, fluff with a fork and season with salt to taste.
- In a large serving bowl, combine the quinoa and roasted vegetables.
- In a separate bowl or jar, whisk together all dressing ingredients, adding 4 tbsp of olive oil and seasoning with salt and pepper. Pour the dressing over the quinoa and vegetables. Toss gently to coat.
- Serve warm or at room temperature.
Nutrition
Serving: 1serveCalories: 499kcalCarbohydrates: 55gProtein: 9gFat: 27g
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