This delicious recipe for Quinoa with Roasted Vegetables is both nutritious and flavorful. Made with zucchini, bell pepper, cherry tomatoes, and red onion, this colorful dish makes a great meal or side dish option.
About the Recipe
This quinoa recipe is easy to make and ideal for various occasions. The colorful combination of roasted veggies and fluffy quinoa offers a nutrient rich meal that would make a great choice for a casual weeknight dinner or a wholesome lunch.
You will love that the quinoa can be made while the vegetables are roasting in the oven, making everything ready in just 30 minutes. Plating this on a large platter makes for an impressive dish on a dinner table that is sure to be loved by everyone!
If you are looking for more healthy side dish recipes, check out our: Cheesy Orzo, Crispy Roasted Sweet Potatoes, Maple Roasted Carrots or Greek Cucumber Salad.
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Why You Will Love This Recipe
- Healthy - This recipe is packed with vegetables and quinoa which all provide a filling and satisfying meal full of nutrients.
- Simple - With simple, straightforward instructions, this recipe would be a great choice for cooks of any skill level. The minimal prep time makes it perfect for busy weeknights or when you want something healthy and hearty without too much effort.
- Versatile - This quinoa dish is perfect as a weeknight meal, a hearty lunch or even served as a side dish to your main course. You can also easily swap out the veggies if you prefer more or different flavors.
Ingredients
Here are the ingredients you will need for this vegetable quinoa bowl:
- Zucchini
- Bell pepper - I love red bell peppers in this recipe, but you can use any color peppers.
- Red onion
- Cherry tomatoes
- Garlic - Use fresh minced garlic for the best flavor. Alternatively, you can use garlic powder.
- Olive oil
- Kosher salt & black pepper
- Quinoa - You will need 2 cups of uncooked quinoa.
- Chicken stock - You can also substitute with vegetable broth.
- Dijon mustard
- Lemon juice - Use fresh lemon juice for the best flavor.
Directions
Let's make this healthy recipe together!
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or aluminum foil.
Step 2: In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, garlic, olive oil, salt, and black pepper. Toss to combine.
Step 3: Transfer the veggies to the lined baking sheet and roast in the preheated oven for 25 minutes.
Step 4: While the vegetables roast, prepare the quinoa. In a large saucepan over medium heat, combine the quinoa and chicken stock. Bring to a boil and then reduce the heat to low. Simmer for 15 minutes or until all of the liquid is absorbed.
Step 5: In a small bowl, combine the olive oil, dijon mustard, lemon juice, and a pinch of salt and pepper.
Step 6: Spread the cooked quinoa on a large platter, top with the roasted vegetables and drizzle with the dressing. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this warm quinoa salad:
- Line the baking sheet - Lining the baking sheet before roasting the veggies prevents sticking and makes for an easy clean up.
- Prep ahead - Chop the vegetables ahead of time, storing in an airtight container in the fridge. You could also roast the vegetables, cook the quinoa and prepare the dressing ahead of time, storing them separately.
- Repurpose leftovers - Add greens for a refreshing salad or use as a flavorful filling for wraps or pitas.
Kitchen Equipment
Here is some kitchen equipment you will need for this veggie quinoa salad. You can find all of these products on Amazon.
- Baking sheet - Use a good quality sheet pan for even cooking!
- Parchment paper - I love these parchment paper sheets for roasting vegetables. They make cleaning up so much easier!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this hearty salad.
- Vegetables - Experiment with different vegetables based on personal preferences or availability. Try adding carrots, broccoli, brussels sprouts or asparagus to the roasting mix. Any of your favorite vegetables will be delicious in this recipe!
- Quinoa - Swap quinoa for other grains like couscous, farro, or brown rice for a different texture and flavor.
- Cherry tomatoes - Instead of cherry tomatoes, use grape tomatoes or larger tomatoes cut into wedges.
- Additions - Consider adding fresh herbs like parsley or cilantro to the finished dish for a burst of freshness and added visual appeal. Try adding protein sources such as grilled chicken, chickpeas, or feta cheese for a more filling and complete meal. Top the dish with toasted nuts, such as almonds or pine nuts, for added crunch and flavor.
What To Serve With
Here are some recipes to serve alongside this recipe:
Easy Spinach Stuffed Salmon - This easy Spinach Stuffed Salmon Recipe will be your new favorite weeknight meal! This recipe is so easy and super delicious.
Easy Air Fryer Frozen Shrimp - This Air Fryer Frozen Shrimp recipe is the easiest way to make shrimp! With only three ingredients and 10 minutes, this super easy recipe is great for quick meal prepping shrimp.
Panko Crusted Chicken - You are going to love this recipe for Panko Crusted Chicken. Tender chicken breasts are coated in a mixture of panko breadcrumbs, savory seasonings and parmesan cheese. The flavors and texture are so delicious in this easy dinner recipe!
Frequently Asked Questions
Absolutely! This dish is great as leftovers once the flavors have had time to meld together. To save yourself some time, feel free to prepare the vegetables, quinoa and dressing ahead of time and then warm up and assemble right before serving. This is a great recipe for meal prep!
Certainly! Sprinkle feta, goat cheese, or Parmesan on top for a creamy and savory element.
This would pair nicely with grilled chicken, roasted salmon, grilled shrimp, or steak. You could also serve this alongside a green salad, hummus and pitas or a Greek salad.
Recipe Storage and Reheating
Here are storage and reheating instructions for this quinoa and veggies recipe:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a frying pan over low heat until warm.
Other Recipes to Try
Quinoa with Roasted Vegetables
Ingredients
- 1 zucchini sliced
- 1 bell pepper diced
- ½ red onion diced
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups quinoa raw
- 4 cups chicken stock
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 2 teaspoons lemon juice
- Pinch of salt and pepper
Instructions
- Preheat oven to 400F.
- Combine zucchini, bell pepper, cherry tomatoes, garlic, olive oil, salt, and black pepper in a large bowl. Toss to combine.
- Transfer vegetables to a lined baking sheet and roast for 25 minutes.
- While vegetables are roasting, combine quinoa and chicken stock in a large saucepan over medium heat. Bring to a boil, then reduce to a simmer on low heat. Simmer for 15 minutes, until all liquid is absorbed.
- Combine extra virgin olive oil, dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl.
- Spread cooked quinoa on a large platter. Top with roasted vegetables and dressing and serve.
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