Herb Roasted Veggie Quinoa

Name: Herb Roasted Veggie Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup bell peppers, chopped; 1 cup zucchini, sliced; 1 cup cherry tomatoes, halved; 1 cup red onion, chopped; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Natural Healthy Meals Inspiration

I find myself turning to this Herb Roasted Veggie Quinoa recipe whenever I want a nutritious and filling meal that burst with flavor. The combination of roasted vegetables and fluffy quinoa is not only satisfying but also vibrantly colorful, making each plate a feast for the eyes and the palate. With a handful of herbs and a drizzle of olive oil, this dish comes together effortlessly and is perfect as a side or main course. It's a wholesome way to enjoy vegetables while keeping things delicious and simple.

Created by

Bryony Wells

Last updated on 2026-01-15T17:14:36.920Z

Creating this Herb Roasted Veggie Quinoa has become a delightful ritual for me. Each time, I experiment with different vegetables based on what’s in season or what I have available. The roasting brings out the natural sweetness in the vegetables, while the quinoa provides a hearty base that complements their flavors. I often add a splash of lemon juice at the end for an extra zing that really brightens it up!

One detail that I’ve found essential is ensuring even chopping of the veggies for uniform roasting. I also recommend using a mix of fresh herbs for that fragrant touch—my favorites are thyme and rosemary. It’s amazing how a few simple ingredients can transform into such a hearty meal!

Why You'll Love This Recipe
Nutritious and filling, packed with wholesome ingredients
Easy to customize with seasonal vegetables
Perfect as a side dish or main course

Choosing Your Vegetables

One of the great aspects of this Herb Roasted Veggie Quinoa is its adaptability to the seasons. You can easily swap out the bell peppers and zucchini for other vegetables like carrots, sweet potatoes, or even asparagus. The key is to maintain a similar size among the pieces, so they cook evenly. If using root vegetables, consider adding an extra 5-10 minutes to roasting time to achieve that perfect caramelization.

When selecting your vegetables, pay attention to freshness as it greatly affects the final dish. Look for vibrant colors and firm textures. Avoid any produce that appears wilted or has soft spots. If you're unsure about your choices, I recommend sticking with a combination of colors—this not only enhances visual appeal but also adds variety in taste and nutrients.

Perfecting the Quinoa

To ensure your quinoa is light and fluffy, it's crucial to rinse it thoroughly before cooking. This removes the natural coating, called saponin, which can give the quinoa a bitter taste. After rinsing, let it drain completely to avoid excess liquid in your final dish. Cooking it in vegetable broth instead of water infuses a deeper flavor, making each bite more satisfying.

When simmering the quinoa, keep an eye on it for a slight ‘tail’ that forms as it cooks. This is a sign that it's done. If you notice it boiling over, reduce the heat slightly to maintain a gentle simmer. If you're making a larger batch, remember that the cooking time may need slight adjustments, so always taste to ensure it's just right.

Serving Suggestions and Storage

This dish shines when served warm, but it can also be enjoyed cold as a salad. For a lovely presentation, I like to layer the quinoa at the bottom of the bowl and gently top it with the roasted vegetables. You can also enhance the flavor with a sprinkle of feta cheese or a handful of fresh herbs like parsley or basil before serving.

If you're meal prepping, this quinoa dish stores well in the refrigerator for up to four days in an airtight container. I suggest keeping the quinoa and vegetables separate if you plan to store leftovers, as this will help maintain their textures. When reheating, add a splash of vegetable broth to prevent drying out and warm them gently in the microwave or on the stovetop.

Ingredients

For the Quinoa

1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste

For the Roasted Veggies

1 cup bell peppers, chopped
1 cup zucchini, sliced
1 cup cherry tomatoes, halved
1 cup red onion, chopped
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Prepare the Quinoa

Rinse the quinoa under cold water and drain. In a saucepan, combine quinoa and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, combine the chopped bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle with oregano, garlic powder, salt, and pepper, and toss to coat evenly. Spread the vegetables on a baking sheet and roast for about 25 minutes, stirring halfway through.

Combine and Serve

Once the quinoa is cooked and the veggies are tender and slightly caramelized, mix them together in a serving bowl. Adjust seasoning if necessary and serve warm. Optionally, squeeze fresh lemon juice over the top before serving.

Pro Tips

Feel free to swap in any of your favorite vegetables or herbs. This recipe is highly versatile, and adding nuts or seeds can provide an extra crunch!

Variations and Customizations

Feel free to experiment with different herbs in the recipe, such as rosemary or thyme, which can add exciting flavor profiles. Fresh herbs can be particularly impactful; just remember to add them closer to the end of cooking to preserve their vibrant taste. If you're looking to spice things up, a pinch of red pepper flakes can add a nice kick without overwhelming the dish.

For a heartier version, consider adding protein sources such as chickpeas or lentils. These ingredients not only enrich the nutritional value but also bring additional textures to every bite. If opting for canned beans, make sure to rinse them well to remove excess sodium before mixing them in.

Troubleshooting Common Issues

If your roasted vegetables seem soggy rather than caramelized, it may be due to overcrowding the baking sheet. Aim for a single layer to ensure they roast instead of steam, and use a larger sheet if necessary. Also, allow space between the pieces; this is key for achieving those lovely golden edges that enhance flavor.

In the case that your quinoa turns out mushy, it could be a result of cooking it for too long or using too much liquid. If this happens, you can repurpose it by mixing it into soups or salads where the texture won’t be as noticeable. To avoid this in the future, remember the 2:1 liquid-to-quinoa ratio and keep a close watch while cooking.

Scaling the Recipe

Scaling this recipe up or down is quite straightforward. For a crowd, simply double or triple the ingredients, ensuring your baking sheets can accommodate all the vegetables in a single layer to maintain that roasted texture. If you’re cooking for one or two, reducing the quantities is just as easy; just keep the same cooking times for the quinoa, but check the veggies earlier if using less.

When halving the recipe, the flavor ratios still apply, so you won’t need to worry about skewed seasoning. However, if you notice any leftovers, remember that this dish is perfect for freezing! Portion it into single servings, and you'll have a healthy meal ready to go for busy days ahead.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute with farro, brown rice, or couscous, but adjust cooking times accordingly.

→ Is this dish vegan?

Absolutely! All ingredients used are plant-based.

→ Can I prepare this in advance?

Yes, you can prepare and store both the quinoa and roasted vegetables separately in the refrigerator for up to 3 days.

→ How can I add more protein?

Try adding chickpeas or black beans for an extra protein boost!