Sun-Kissed Thyme and Lemon Quinoa with Roasted Vegetables

This quinoa dish is a symphony of flavors, with the sun-kissed thyme and lemon adding a bright, citrusy note to the roasted vegetables. It's a perfect side dish for any meal, and it's also a great way to use up leftover vegetables.

This recipe was inspired by a trip I took to the Mediterranean last summer. I was particularly impressed by the way the locals used fresh herbs and lemon to flavor their food. This dish is my attempt to recreate that experience at home.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/4 cup chopped sun-dried tomatoes
• 1 teaspoon dried thyme

Instructions

1. Rinse the quinoa under cold water.
2. In a medium saucepan, combine the quinoa, vegetable broth, and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
4. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat.
5. Add the onion, bell pepper, and zucchini and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
6. Stir in the sun-dried tomatoes and thyme.
7. Fluff the quinoa with a fork and stir in the roasted vegetables.
8. Season with salt and pepper to taste.

Why It Works

• The combination of sun-kissed thyme and lemon adds a bright, citrusy note to the roasted vegetables.
• The quinoa is cooked in vegetable broth, which gives it a savory flavor.
• The roasted vegetables add a slightly smoky flavor to the dish.