Go Back
In today's fast-paced world, finding a healthy and delicious meal that can be prepared quickly is essential. Enter the Zesty One-Pan Lemon Herb Quinoa & Veggies, a vibrant dish that not only tantalizes your taste buds but also nourishes your body. This recipe is perfect for busy weeknights or meal prepping for the week ahead, making it an ideal choice for anyone looking to maintain a balanced diet without sacrificing flavor or time in the kitchen.

One-Pan Lemon Herb Quinoa and Veggies

Discover the vibrant flavors of Zesty One-Pan Lemon Herb Quinoa & Veggies! This quick and nutritious recipe combines protein-packed quinoa with fresh seasonal vegetables like zucchini, bell peppers, and broccoli, all brightened with zesty lemon and aromatic herbs. Perfect for busy weeknights or meal prepping, this one-pan dish not only delights your taste buds but also supports a balanced diet. Enjoy minimal cleanup and maximum flavor in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water)

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup fresh broccoli florets

2 cloves garlic, finely minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Zest and juice of 1 large lemon

3 tablespoons extra virgin olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Once done, remove from heat and let it sit, covered, for an additional 5 minutes.

    Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet or deep non-stick pan over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.

      Add the Veggies: Stir in the diced zucchini, red bell pepper, and fresh broccoli florets. Season the mixture with salt and pepper to taste. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still slightly crisp.

        Combine Ingredients: Once the vegetables are prepared, add the cooked quinoa to the vegetable mixture along with the halved cherry tomatoes, dried oregano, thyme, and smoked paprika. Gently stir until everything is evenly mixed.

          Flavor it Up: Squeeze the juice of the lemon over the mixture and add the lemon zest. Stir well to ensure all ingredients are coated in the lemony goodness. Allow the dish to cook for an additional 2-3 minutes on low heat to let the flavors meld together beautifully.

            Garnish and Serve: Remove the skillet from heat and generously sprinkle with freshly chopped parsley. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. Serve warm, enjoying the bright, vibrant flavors of this one-pan meal!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                - Serving Suggestions: Pair this dish with a side of crusty whole-grain bread or a simple green salad for a complete meal.