Quinoa with Roasted Vegetables

Prep Time 5 min Cook Time 60 min

Any easy and healthy meal option!


  • 1 cup quinoa
  • 2 cups water
  • 1 large yellow onion rough chopped
  • 2 cups cherry tomatoes
  • 1 cup corn
  • 1 zucchini rough chopped
  • 1 red pepper rough chopped
  • 1 yellow pepper rough chopped
  • 2 large carrot rough chopped
  • 2 cloves garlic chopped
  • Juice of 1/2 a lemon
  • 2 T coconut oil
  • salt and pepper to taste


  1. Add the quinoa and water to a small saucepan .
  2. Bring to a boil, then turn down, cover and simmer until all the liquid has been absorbed. Mine took about 7-10 minutes.
  3. Set aside.
  4. Preheat oven to 375.
  5. Spread all the chopped veggies, except the corn, onto a lined baking sheet . Brush them with the oil and sprinkle with salt and pepper.
  6. Roast for 1 hour. Stop halfway to flip the veggies over. When there is only about 5 minutes left, add in the corn.
  7. Once the vegetables are done, add them to the quinoa and mix well. This is the time to add the lemon juice as well. Take a taste and add more salt, pepper or garlic if needed.


Recipe Notes

This dish should last a week in the fridge. Enjoy!

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