Description
Easy Herbed Quinoa Vegetable Bake for Bold, Healthy Flavor.
Ingredients
Scale
- 1 cup Quinoa (Rinse well to remove bitterness and ensure fluffy texture.)
- 2 cups Vegetable Broth (Use in place of water for extra flavor.)
- 1 tablespoon Olive Oil (Adds richness and helps keep quinoa tender.)
- 1 medium Zucchini (Dice small for even roasting.)
- 1 cup Bell Peppers (Choose colorful varieties.)
- 1 cup Cherry Tomatoes (Halved to release juiciness.)
- 1 medium Red Onion (Thinly sliced for sweetness.)
- 1 tablespoon Fresh Parsley (Chopped finely for brightness.)
- 3 sprigs Thyme (Adds earthy warmth.)
- 1 tablespoon Basil (Tear leaves gently for freshness.)
- 1 cup Goat Cheese or Feta (Crumble over top.)
- 1 tablespoon Lemon Zest (Sprinkle before baking.)
- to taste Salt & Black Pepper (Season to taste.)
Instructions
- Rinse 1 cup quinoa under cold water; toast in a saucepan with olive oil over medium heat until fragrant, about 2 minutes.
- Add vegetable broth, bring to a gentle boil, then reduce heat; cover and simmer for 15 minutes or until fluffy.
- Set oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper.
- Spread veggies in a single layer; roast for 20 minutes, turning halfway.
- In a baking dish, layer cooked quinoa and roasted vegetables, mixing in fresh parsley, thyme, and basil.
- Sprinkle lemon zest and crumbled goat cheese on top; bake at 350°F for 10 minutes.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg