Quinoa with roasted vegetables – Quinoa, bell peppers, zucchini, red onion, tomatoes, and garlic come together in this wholesome vegan dish that’s packed with flavor and nutrients.
The first time I made this recipe, it was purely out of desperation. I’d overestimated my love for raw quinoa and ended up with a half-used bag staring back at me every time I opened the pantry. One lazy Sunday, I roasted whatever vegetables I had rolling around in the fridge—zucchini, bell peppers, some sad tomatoes—and tossed them with the quinoa, hoping for something halfway edible. And let me tell you… It was not halfway. It was full-on delicious. Since then, this quinoa with roasted vegetables has become my go-to when I need something hearty, healthy, and sneakily fancy-looking—even when I’m just eating it in my pajamas at 10 a.m.
Why You’ll Love This Quinoa With Roasted Vegetables
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It’s gloriously flexible. Got leftover carrots? Throw ‘em in. No zucchini? Skip it. The recipe doesn’t mind.
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Naturally vegan and gluten-free. No substitutions or swaps needed—just good, clean plant-based goodness.
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Roasting magic. Those slightly crispy edges? That deep caramelized flavor? That’s the oven working its magic while you kick back.
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Meal prep hero. Make it once, eat it all week. It stores like a dream and reheats beautifully.
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Balanced and nutritious. With healthy fats, plant-based protein, fiber, and plenty of vitamins, your body and your taste buds will both be happy.
Ingredient Notes
This dish keeps it simple, but a few tips go a long way to get the most out of every bite:
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Quinoa: Cooked quinoa saves time, but you can cook it fresh with veggie stock and spices for an extra flavor boost.
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Zucchini: Slice it into half-moons or small chunks so it roasts quickly and evenly.
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Red Onion: Red onions mellow out beautifully in the oven, adding sweetness and depth.
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Bell Peppers: Any color works, but mixing red, yellow, and green gives a rainbow of flavor.
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Tomatoes: Cherry tomatoes or chopped regular ones both roast well—just don’t skip them!
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Garlic: Finely minced garlic blended with olive oil adds that irresistible roasted aroma and taste.
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Olive Oil: Use good-quality olive oil—it’s the base of the flavor here and helps the veggies caramelize.
How To Make This Quinoa With Roasted Vegetables
It’s a one-pan (ish) wonder that comes together easily, even on busy days.
Step 1: Prep the Oven and Veggies
Start by preheating your oven to 420°F. This ensures the veggies get that initial blast of heat that helps them roast and caramelize beautifully. Meanwhile, mince the garlic and mix it with olive oil in a small bowl.
Step 2: Season the Vegetables
In a large bowl, combine your chopped zucchini, red onion, tomatoes, and bell peppers. Pour the garlic-oil mixture over the top, sprinkle with salt, pepper, and your favorite spices (think oregano, thyme, or a touch of chili flakes), then toss everything to coat evenly.
Step 3: Roast to Perfection
Spread the veggies on a baking tray lined with parchment paper. Roast in the oven at 410°F for about 25 minutes, flipping them around every 10 minutes for even browning. They should be tender and lightly crisped at the edges when done.
Step 4: Cook or Reheat the Quinoa
If using pre-cooked quinoa, just reheat it in the oven for about 2 minutes. If cooking from scratch, rinse 400–500g of quinoa under running water, then add it to a pot with 2 parts water or veggie stock to 1 part quinoa, a pinch of salt, and a few spices. Let it simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
Step 5: Mix and Serve
Combine the roasted vegetables with the quinoa in a serving bowl. Toss everything gently. Add a drizzle of melted butter (if not vegan) or a splash of lemon juice for brightness. Top with crumbled ricotta, cottage cheese, or pecorino if you’re feeling indulgent.
Storage Options
Store any leftovers in an airtight container in the fridge for up to 5 days. It reheats well in the microwave or stovetop. You can also serve it cold like a salad—just add a fresh splash of lemon juice or olive oil before serving.
Variations and Substitutions
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Add More Veggies: Broccoli, carrots, kale, mushrooms—you name it. If it roasts, it works.
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Cheese It Up: Add feta, parmesan, or goat cheese if dairy is welcome in your kitchen.
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Spice It Differently: Try curry powder for a Middle Eastern vibe, or chipotle for smoky heat.
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Use a Skillet Instead of an Oven: If you don’t want to heat the oven, sauté everything in a large pan.
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Change the Grain: No quinoa? Couscous, brown rice, or farro can stand in nicely.
What to Serve With Quinoa With Roasted Vegetables
Pair this colorful bowl with something comforting or creamy for a full-on feast:
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Creamy Tomato Soup: Because dipping a bite of roasted veggie quinoa into a warm soup is oddly perfect.
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Grilled Halloumi: Adds salty, chewy contrast that balances the soft veggies and fluffy quinoa.
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Garlic Bread: Crunchy, toasty, and perfect for scooping up leftovers from the bowl.
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Avocado Slices: They bring creaminess and healthy fats, making your bowl extra satisfying.
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Fried Eggs: Plop one on top and call it brunch. Or lunch. Or dinner.
FAQ
Q: Can I make this dish ahead of time?
A: Absolutely! It’s actually better after a few hours when the flavors have mingled. Just store in the fridge and reheat when needed.
Q: How do I avoid soggy roasted vegetables?
A: Cut your veggies evenly, don’t overcrowd the pan, and roast at high heat. Also, never skip preheating the oven.
Q: Is quinoa better cooked in water or vegetable broth?
A: Broth wins every time! It adds more flavor and depth to the quinoa without needing extra seasoning.
Quinoa with Roasted Vegetables
Ingredients
- 2 –4 tablespoons olive oil
- 1 zucchini sliced into small chunks
- 1 medium red onion chopped
- 1 –2 bell peppers red, green, or yellow, chopped
- 2 –3 garlic cloves finely minced
- Tomatoes chopped or whole cherry tomatoes
- Cooked quinoa or 400–500 grams raw quinoa
- Salt to taste
- Pepper to taste
- Spices of choice e.g., thyme, oregano, rosemary
- Optional: Vegetable stock or water for cooking quinoa
- Optional toppings: melted butter ricotta, cottage, or pecorino cheese; lemon juice
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Oven
- Saucepan
- Strainer
Instructions
- Step 1: Preheat the oven to 420°F (215°C). Combine minced garlic and olive oil in a small bowl and set aside.
- Step 2: Line a baking sheet with parchment paper. In a large mixing bowl, add the chopped vegetables. Drizzle with the garlic and olive oil mixture. Season with salt, pepper, and desired spices, then toss to coat evenly.
- Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the oven at 410°F (210°C) for approximately 25 minutes, rotating the vegetables every 10 minutes for even roasting.
- Step 4: If using pre-cooked quinoa, reheat it in the oven for about 2 minutes. If cooking quinoa from scratch, rinse 400–500 grams of quinoa thoroughly. Place it in a saucepan with a ratio of 200 ml of water or vegetable stock per 100 grams of quinoa. Add salt and spices to taste. Bring to a boil, then reduce heat and simmer for 15 minutes or until all the liquid is absorbed.
- Step 5: Combine the warm quinoa and roasted vegetables in a serving bowl. Toss gently to mix.
- Step 6: Optionally, top with melted butter and your choice of cheese for added flavor. Add a splash of lemon juice before serving if desired.
Notes
You may roast vegetables in a skillet on the stovetop for 20 minutes if an oven is unavailable.
Add cheeses or lemon juice at the end for a flavor boost.
Nutrition
