Lemon Herb Quinoa with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa with Roasted Vegetables

Oven-roasted tofu and vegetables tossed with fluffy lemon-herb quinoa and fresh seeds for a bright, zesty finish.

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NUTRITION

537kcal
Protein
36.8g
Fat
33.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

3 tbsp Quinoa

0.5 cup Carrots

0.33 cup Zucchini

0.25 cup Red bell pepper

1 tsp Olive oil

1 tbsp Lemon juice

2 tbsp Fresh parsley

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pumpkin seeds

2 tbsp Hemp seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Press the firm tofu for 15 minutes to remove excess moisture, then slice into 1/2-inch uniform cubes.

  • 3

    Chop the carrots, zucchini, and red bell pepper into bite-sized pieces, ensuring they are roughly the same size as the tofu.

  • 4

    Place the tofu and vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables roast, combine the quinoa and 6 tablespoons of water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 7

    Remove the quinoa from the heat and let it sit for 5 minutes before fluffing with a fork and stirring in the lemon juice, parsley, and chives.

  • 8

    Transfer the herb-infused quinoa to a bowl and top with the roasted tofu and vegetables, then finish by sprinkling with pumpkin seeds and hemp seeds.

Lemon Herb Quinoa with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Quinoa with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Quinoa with Roasted Vegetables

Oven-roasted tofu and vegetables tossed with fluffy lemon-herb quinoa and fresh seeds for a bright, zesty finish.

NUTRITION

537kcal
Protein
36.8g
Fat
33.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Firm tofu

3 tbsp Quinoa

0.5 cup Carrots

0.33 cup Zucchini

0.25 cup Red bell pepper

1 tsp Olive oil

1 tbsp Lemon juice

2 tbsp Fresh parsley

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Pumpkin seeds

2 tbsp Hemp seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    Press the firm tofu for 15 minutes to remove excess moisture, then slice into 1/2-inch uniform cubes.

  • 3

    Chop the carrots, zucchini, and red bell pepper into bite-sized pieces, ensuring they are roughly the same size as the tofu.

  • 4

    Place the tofu and vegetables on the prepared baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

  • 5

    Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender and slightly caramelized.

  • 6

    While the vegetables roast, combine the quinoa and 6 tablespoons of water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

  • 7

    Remove the quinoa from the heat and let it sit for 5 minutes before fluffing with a fork and stirring in the lemon juice, parsley, and chives.

  • 8

    Transfer the herb-infused quinoa to a bowl and top with the roasted tofu and vegetables, then finish by sprinkling with pumpkin seeds and hemp seeds.