Lemon Quinoa with Roasted Veggies
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the quinoa:
6.5 oz (185 g) uncooked quinoa, rinsed
16 fl oz (475 ml) vegetable stock
6.5 oz (185 g) uncooked quinoa, rinsed
16 fl oz (475 ml) vegetable stock
For the roasted vegetables:
9 oz (250 g) sweet potato, peeled, diced
6 oz (170 g) broccoli florets
9 oz (250 g) sweet potato, peeled, diced
6 oz (170 g) broccoli florets
For the dressing:
2.5 fl oz (75 ml) fresh lemon juice
1 tsp mixed herbs
3 tbsp maple syrup
2.5 fl oz (75 ml) fresh lemon juice
1 tsp mixed herbs
3 tbsp maple syrup
Nutrition
(Per Serving)
Calories
499
Fats
27 g
Protein
9 g
Carbs
55 g
Instructions
- Preheat oven to 425°F (220°C).
- Spread sweet potato and broccoli on foil-lined baking sheet. Drizzle with 3 tablespoons extra virgin olive oil and season with salt and pepper. Toss to coat.
- Roast for 20 to 25 minutes, tossing once halfway through, until tender and slightly golden.
- While vegetables roast, cook quinoa in vegetable stock according to package directions. Once cooked, fluff with fork and season with salt to taste.
- In large serving bowl, combine quinoa and roasted vegetables.
- In separate bowl or jar, whisk together all dressing ingredients, adding 4 tablespoons extra virgin olive oil and salt and pepper to taste. Pour dressing over quinoa and vegetables. Toss gently to coat.
- Serve warm or at room temperature.