This Lemon Quinoa with Roasted Vegetables brings together bright citrus, earthy roasted flavors, and the natural nourishment of whole foods in one simple dish. Every component adds something meaningful — from the hearty sweetness of roasted sweet potatoes to the crisp, green bite of broccoli and the fresh lift of lemon.
Quinoa provides a complete source of plant-based protein and essential minerals like magnesium and iron, helping support steady energy throughout the day. Sweet potatoes offer complex carbohydrates and beta-carotene, while broccoli contributes fiber, vitamin C, and antioxidants. The lemon-maple dressing ties it all together with a balance of brightness and subtle sweetness.
Whether enjoyed warm or at room temperature, this dish offers a colorful way to bring more plant-based variety, texture, and vibrancy to your table — perfect for sharing or preparing ahead for the week.
Recipe
Serves 4
For the quinoa:
6.5 oz. (185g) uncooked quinoa, rinsed
16 fl oz. (475ml) vegetable stock
For the roasted vegetables:
9 oz. (250g) sweet potato, peeled & diced
6 oz. (170g) broccoli florets
For the dressing:
2.5 fl oz. (75ml) fresh lemon juice
1 tsp. mixed herbs
3 tbsp. maple syrup
How to Prepare
Preheat the oven to 425°F (220°C).
Spread the sweet potato and broccoli on a foil-lined baking sheet. Drizzle with 3 tbsp olive oil and season with salt and pepper. Toss to coat.
Roast for 20-25 minutes until tender and slightly golden, tossing once halfway through.
While the vegetables roast, cook the quinoa in the vegetable stock according to package directions. Once cooked, fluff with a fork and season with salt to taste.
In a large serving bowl, combine the quinoa and roasted vegetables.
In a separate bowl or jar, whisk together all dressing ingredients, adding 4 tbsp of olive oil and seasoning with salt and pepper. Pour the dressing over the quinoa and vegetables. Toss gently to coat.
Serve warm or at room temperature.
