Fluffy quinoa meets roasted seasonal vegetables, protein-rich beans, and crunchy nuts in a zesty lemon vinaigrette.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium zucchini, sliced
05 - 1 medium carrot, sliced
06 - 1 small red onion, cut into wedges
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - Salt and black pepper to taste
→ Beans
11 - 1 can (15 oz) black beans or chickpeas, drained and rinsed
→ Nuts and Seeds
12 - 1/4 cup roasted almonds or walnuts, roughly chopped
13 - 2 tablespoons pumpkin seeds (pepitas)
→ Lemon Vinaigrette
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup or honey
18 - 1 small garlic clove, finely minced
19 - Salt and black pepper to taste
# Directions:
01 - Set oven temperature to 425°F.
02 - Arrange bell pepper, zucchini, carrot, red onion, and cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, garlic, salt, and pepper.
06 - Divide cooked quinoa among four bowls. Top each with roasted vegetables, beans, nuts, and seeds. Drizzle with lemon vinaigrette.
07 - Serve immediately or refrigerate for a refreshing cold bowl.
