Ingredients:

  • 1 cup uncooked white or tri-color quinoa
  • 1.5 cups water
  • 0.5 tsp sea salt
  • 0.5 lemon, juiced
  • 2 medium sweet potatoes, 1/2-inch cubed
  • 2 large carrots, sliced into 1/4-inch rounds
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 small red onion, wedged
  • 1 cup broccoli florets
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash and chop sweet potatoes, carrots, red bell pepper, red onion, and broccoli florets, ensuring uniform sizing for even cooking.
  3. In a large mixing bowl, toss the prepared vegetables with 2 tablespoons of extra virgin olive oil, dried oregano, smoked paprika, garlic powder, and cracked black pepper until evenly coated.
  4. Spread the seasoned vegetables in a single layer across the baking sheet. Roast for 25 minutes or until tender and slightly charred.
  5. While vegetables roast, rinse the quinoa in a fine-mesh strainer. Combine quinoa, 1.5 cups water, and sea salt in a medium saucepan.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes to fluff.
  7. Combine the roasted vegetables with the cooked quinoa in a large bowl. Drizzle with fresh lemon juice and serve.