Skip to Content
UW Health SMPH
American Family Children's Hospital

Roasted Vegetables with Quinoa

Serves 4


IngredientsQuinoa Roasted Vegetable Stir Fry; Cooking Outside the Box with Chef John

  • 2 cups uncooked quinoa
  • 3-1/2 cups water
  • 1 medium zucchini, diced
  • ½ cup broccoli florets
  • ½ cup cauliflower florets
  • 1 medium carrot, diced
  • 1 red onion, diced
  • 2 oz olive oil
  • ¼ lemon
  • 1 tsp fresh parsley, chopped
  • 3 cloves garlic, chopped
  • ½ tsp crushed red peppers
  • Salt
  • Pepper



  1. Cook the quinoa by combining quinoa and water. Bring to a boil, cover and reduce heat to simmer and cook for 35 minutes. Remove from heat and let stand covered for 5 minutes, fluff with a fork.

  2. In a large sauté pan, add olive oil to hot pan. Add broccoli, cauliflower, carrots and sauté for approximately 4 minutes on high heat; add onion and garlic. Next add zucchini and crushed red pepper. Toss. Next add cooked quinoa and toss. Cook for a few minutes. Roll the lemon to release the juice, and then cut into quarters. Squeeze 1/4 lemon over the pan. Add pepper and a pinch of salt. Toss and let cook for a few minutes. When ready, spoon into a serving dish and sprinkle with parsley.



Nutrition Facts


Calories 270

Total Fat 8g

Saturated Fat 1g

Cholesterol 0mg

Sodium 22mg

Total Carbohydrates 42g

Dietary Fiber 6g

Sugars 5g

Protein 9g