Healthy Dinner Roasted Veggie Quinoa Plate

Name: Healthy Dinner Roasted Veggie Quinoa Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red onion, chopped; 2 cups broccoli florets; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 cup quinoa; 2 cups vegetable broth (or water); 1 bay leaf; 1 tablespoon olive oil; Salt, to taste; Fresh parsley, chopped; Feta cheese, crumbled; Lemon wedges

Highlighted under: Natural Healthy Meals Inspiration

I absolutely love preparing this Healthy Dinner Roasted Veggie Quinoa Plate. It's not only delicious but also packed with nutritious ingredients that keep me energized. The combination of roasted vegetables with fluffy quinoa results in a colorful plate that is visually pleasing and satisfying. Every bite captures the natural sweetness of the veggies and the nuttiness of the quinoa, making it a go-to meal for busy weeknights or a comforting dinner with friends.

Created by

Bryony Wells

Last updated on 2026-01-14T05:57:34.836Z

When I first stumbled upon the idea of a veggie quinoa plate, I was curious about how different flavors would blend together. I made the dish with whatever vegetables I had in the fridge, and the result was surprisingly delightful. The roasting process caramelizes the veggies, bringing out their natural sweetness, while the quinoa provides a hearty base.

Throughout my cooking journey, I've realized that customizing this recipe is part of the fun. I often throw in seasonal veggies or herbs, making it a versatile choice. Plus, if I have leftovers, they make a great addition to lunches for the next few days!

Why You'll Love This Recipe
Nutritious blend of veggies and quinoa for a wholesome meal
Easy to customize with seasonal ingredients or spices
Perfect for meal prep and leftovers
A colorful dish that's as pleasing to the eye as it is to the palate

Essential Roasting Techniques

Roasting vegetables is an art that enhances their natural flavors and sweetness. When prepping your veggies, make sure they are cut into uniform sizes; this ensures even cooking and caramelization. Keep a close eye on the broccoli florets during roasting, as they can quickly turn from perfectly tender to overcooked. A light stir halfway through ensures the veggies brown on all sides, developing that wonderful, rich flavor while retaining their vibrant colors.

Utilizing parchment paper on your baking sheet not only makes for easy cleanup but also prevents the veggies from sticking. If you're looking for added crunch, consider broiling the vegetables for the last 2-3 minutes of cooking. Just watch them closely to prevent burning—this quick burst of heat can create delightful textures.

Mastering Quinoa

Quinoa, often called a super grain, is crucial for adding a nutty flavor and protein to this dish. Rinse it thoroughly under cold water before cooking; this removes the saponins on the surface that can impart a bitter taste. If you're feeling adventurous, try substituting vegetable broth with chicken broth or even a light coconut milk for a unique twist that pairs wonderfully with roasted vegetables.

Cook quinoa until the liquid is absorbed and the grains are fluffy, approximately 15 minutes. Be sure to let it rest for a few minutes after cooking before fluffing with a fork; this helps to separate the grains and achieves that perfect light texture. If you notice it’s too chewy, it may have been undercooked—just add a splash more water and let it simmer a bit longer.

Ingredients

For the Roasted Veggies

1 red bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, chopped
2 cups broccoli florets
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Quinoa

1 cup quinoa
2 cups vegetable broth (or water)
1 bay leaf
1 tablespoon olive oil
Salt, to taste

Optional Toppings

Fresh parsley, chopped
Feta cheese, crumbled
Lemon wedges

Instructions

Steps

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Veggies

In a large bowl, combine the diced bell pepper, zucchini, yellow squash, red onion, and broccoli florets. Drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Toss to coat.

Roast the Veggies

Spread the seasoned veggies onto the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Cook the Quinoa

While the veggies are roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa, vegetable broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce heat to simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed.

Combine and Serve

Once the quinoa and veggies are cooked, fluff the quinoa with a fork and remove the bay leaf. Serve roasted veggies over the quinoa and add optional toppings as desired.

Enjoy!

Pro Tips

For a protein boost, consider adding chickpeas or grilled chicken to the dish. Experiment with different vegetables according to what’s in season or what you have on hand.

Customizing Your Veggies

This recipe is incredibly versatile, allowing you to swap out vegetables based on what’s in season or what you have on hand. For instance, sweet potatoes or carrots can replace zucchini and yellow squash for a heartier dish. Keep the same seasoning for cohesion, but feel free to add a pinch of cayenne for some heat or thyme for an herbal note that complements roasted flavors beautifully.

If you prefer a muted earthiness to the dish, consider incorporating root vegetables like beets or parsnips. Balance their stronger flavors by adding a splash of balsamic vinegar post-roasting, which will add a tangy dimension that pairs well with the nuttiness of the quinoa.

Meal Prep and Storage Tips

This roasted veggie quinoa plate excels at meal prep! Store the quinoa and vegetables separately in airtight containers for up to five days in the fridge. When ready to eat, simply reheat the components in a microwave or on the stovetop with a touch of olive oil to bring life back into the vegetables; this helps maintain their texture.

For longer storage, you can freeze the roasted veggies in labeled freezer bags. They will keep for about three months. When you’re ready to enjoy, simply thaw overnight in the refrigerator and heat in the oven for a crispy finish, or add directly to soups and stews for added flavor.

Serving Suggestions

When serving, this dish can be elevated by drizzling a homemade vinaigrette or tahini dressing over the top. Tossing in some crumbled feta or a sprinkle of fresh herbs like parsley not only adds a pop of color but enhances the dish’s overall flavor profile. Pairing this meal with a crisp green salad or simple roasted asparagus can create a well-rounded dining experience.

For a more hearty approach, consider adding grilled chicken or chickpeas on top. This will increase the protein content significantly and make the dish even more satisfying for those particularly hungry. Play around with different toppings; a squeeze of lemon adds brightness that cuts through the richness of the vegetables!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! You can substitute quinoa with brown rice, farro, or any grain of your choice.

→ Is this dish vegan-friendly?

Yes, this recipe is completely vegan and can be enjoyed by everyone.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I make this dish ahead of time?

Yes, you can prepare the quinoa and roasted veggies a day in advance. Just assemble and heat when ready to serve.