Roasted Vegetable Quinoa has become a staple in my kitchen because it’s straightforward, versatile, and satisfying. I appreciate how the roasting brings out the natural sweetness and earthiness of the vegetables, which pairs beautifully with the nutty texture of quinoa. The aroma of herbs and roasted veggies fills the kitchen, making it a comforting dish to prepare any day of the week.

I often serve this as a main dish for a light lunch or as a hearty side for dinner. It holds up well as leftovers, making it great for meal prep. The combination of tender roasted vegetables with fluffy quinoa offers a nice contrast in texture that never gets boring.

What makes this recipe special is its balance of flavors and the ease of customizing it with whatever vegetables are in season or on hand. The simple lemon and herb dressing ties everything together without overpowering the natural flavors. It’s a practical, wholesome dish I return to regularly.

Quick Facts

Why You’ll Love It

This Roasted Vegetable Quinoa recipe is a reliable go-to for a nutritious, flavorful meal that’s easy to prepare. It’s packed with wholesome ingredients and offers a satisfying blend of textures and tastes.

• Simple ingredients you likely have on hand
• Roasting enhances vegetable flavor and texture
• Protein-rich quinoa makes it filling
• Versatile as a main or side dish
• Great for meal prep and leftovers
• Light lemon-herb dressing adds brightness

Ingredients

The ingredient list focuses on fresh vegetables, quinoa, and a simple dressing to highlight natural flavors. Feel free to swap in your favorite seasonal vegetables or herbs.

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, peeled and diced
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1 garlic clove, minced

Step-by-Step Instructions

Follow these steps to prepare the quinoa and roast the vegetables separately, then combine everything with a simple lemon-herb dressing for a balanced dish.

1. Preheat your oven to 425°F (220°C).
2. In a medium saucepan, bring water or vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. While quinoa cooks, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, dried thyme, oregano, salt, and pepper on a baking sheet.
4. Spread vegetables evenly and roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
5. In a small bowl, whisk together lemon juice, minced garlic, and a pinch of salt.
6. Combine the cooked quinoa and roasted vegetables in a large bowl. Drizzle the lemon-garlic dressing over the top and toss gently to combine.
7. Sprinkle fresh parsley over the dish before serving.

Chef Tips

These tips will help you get the best texture and flavor from your roasted vegetable quinoa.

• Rinse quinoa thoroughly to remove bitterness.
• Cut vegetables into similar sizes for even roasting.
• Use vegetable broth instead of water for more flavor.
• Don’t overcrowd the baking sheet to ensure roasting instead of steaming.
• Let quinoa rest covered after cooking to fluff properly.
• Add dressing gradually and taste to adjust seasoning.

Substitutions

Feel free to adjust vegetables and seasonings based on what you have or prefer. Here are some easy swaps.

• Swap quinoa with couscous, bulgur, or brown rice.
• Use any firm vegetables like sweet potato, broccoli, or asparagus.
• Replace dried herbs with fresh herbs, adding them after roasting.
• Use lime juice instead of lemon for a different citrus note.
• Olive oil can be substituted with avocado or grapeseed oil.

Storage & Reheating

Store leftovers properly to maintain freshness and flavor. This dish reheats well and can be enjoyed cold or warm.

• Keep in an airtight container in the refrigerator for up to 4 days.
• Reheat gently in a microwave or on the stovetop with a splash of water or broth.
• Can be served cold as a salad, perfect for packed lunches.
• Freeze in portions for up to 1 month; thaw overnight in the fridge before reheating.

Perfect Pairings

To round out your meal, consider these complementary pairings that enhance the flavors and textures of the roasted vegetable quinoa.

• Grilled chicken or fish for added protein
• A crisp green salad with vinaigrette
• Light white wine like Sauvignon Blanc
• Roasted garlic hummus as a side dip

FAQs

Here are answers to common questions about making and customizing this roasted vegetable quinoa recipe.

Nutritional Note

This dish provides a balanced mix of plant-based protein, fiber, and vitamins from the vegetables and quinoa. Exact nutritional values depend on ingredient quantities and brands used.