Quinoa with Roasted Vegetables is the perfect wholesome dish that combines nutrition, flavor, and vibrant colors. This recipe is not only easy to prepare but also a delightful way to enjoy a medley of seasonal veggies. The nutty flavor of quinoa pairs beautifully with the sweetness of roasted vegetables, making it an excellent choice for a satisfying lunch or dinner. Plus, it’s versatile enough to serve as a side or a main course. Let’s dive into why this dish is a must-try!
Reasons to Love Quinoa with Roasted Vegetables
This dish is a celebration of health and taste. Here are some reasons to love it:
1. Nutrient-Rich: Quinoa is a complete protein packed with essential amino acids, fiber, vitamins, and minerals.
2. Versatile: You can easily swap in your favorite vegetables or whatever you have on hand.
3. Vibrant and Colorful: The combination of roasted zucchini, red bell pepper, and onions adds a beautiful array of colors to your plate.
4. Quick and Easy: With minimal prep and cooking time, this dish can be on your table in no time.
5. Deliciously Satisfying: The warm, roasted vegetables add a depth of flavor that pairs perfectly with the fluffy quinoa.
Gather These Ingredients
Before you start cooking, make sure you have the following ingredients:
- 1 zucchini, cut into thin strips
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 onion, cut in half then into thin slices
- 1/2 teaspoon black pepper
- Sea salt to taste
- 2 tablespoons extra virgin olive oil
- 1 cup white quinoa, dry
- 2 cups vegetable broth or chicken broth, fat-free, low-sodium
- 1/4 cup basil, freshly chopped
- 8 grape tomatoes, sliced in half lengthwise
- 1/4 cup Parmesan cheese, grated, fat-free
Toolbox for This Recipe
To make your cooking experience smooth, gather these tools:
- Large baking sheet – for roasting the vegetables.
- Medium saucepan – to cook the quinoa.
- Mixing bowl – for tossing the vegetables with oil and seasoning.
- Spatula – for stirring and serving.
- Knife and cutting board – for prepping your ingredients.
Method: Quinoa with Roasted Vegetables
Follow these steps to create your delicious Quinoa with Roasted Vegetables:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). A hot oven will give your vegetables a lovely caramelization.
Step 2: Prepare the Vegetables
In a mixing bowl, combine the zucchini, red bell pepper, and onion. Drizzle with 2 tablespoons of extra virgin olive oil, and season with black pepper and sea salt to taste. Toss well to coat the vegetables evenly.
Step 3: Roast the Vegetables
Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
Step 4: Cook the Quinoa
While the vegetables are roasting, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable or chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Step 5: Combine Everything
Once both the quinoa and vegetables are cooked, fluff the quinoa with a fork and transfer it to a large serving bowl. Add the roasted vegetables, halved grape tomatoes, and freshly chopped basil. Toss gently to combine all the ingredients.
Step 6: Add the Finishing Touches
Sprinkle the dish with 1/4 cup of grated Parmesan cheese. This adds a deliciously savory note that pairs wonderfully with the roasted veggies and quinoa.
Better-for-You Options
If you’re looking to make this dish even healthier or to accommodate dietary preferences, consider these options:
- Swap out Parmesan for nutritional yeast for a dairy-free option.
- Use quinoa blends or colored quinoa for added nutrients and visual appeal.
- Incorporate other vegetables like broccoli or carrots for more variety.
- Replace olive oil with avocado oil for a different flavor profile.
Missteps & Fixes
Cooking can sometimes go awry. Here are common missteps and how to fix them:
- If your quinoa is mushy, you may have used too much liquid. Measure carefully next time, and consider reducing the cooking time slightly.
- If vegetables stick to the baking sheet, ensure they are well-coated in oil before roasting.
- If you find your dish lacks flavor, add more herbs or a splash of lemon juice for brightness.
Make-Ahead & Storage
This Quinoa with Roasted Vegetables is perfect for meal prep. Here’s how to store it:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth to restore moisture.
- For a make-ahead option, roast the vegetables and cook the quinoa a day in advance. Combine them just before serving.
Common Qs About Quinoa with Roasted Vegetables
Can I use other types of quinoa?
Absolutely! Feel free to experiment with red or black quinoa. Just note that cooking times may vary slightly.
What can I serve with this dish?
This dish pairs wonderfully with grilled chicken, fish, or can be served alongside a hearty soup like Creamy Roasted Tomato Soup With Grilled Cheese Croutons.
Is this dish suitable for meal prep?
Yes, it stores well and can be easily reheated, making it an excellent choice for meal prepping for the week.
Can I add more vegetables?
Definitely! Feel free to add any seasonal vegetables you enjoy, such as sweet potatoes or asparagus. The more, the merrier!
If you loved this recipe, you might enjoy these other delicious dishes:
Hungry for More?
Whip up this Quinoa with Roasted Vegetables and discover how easy it is to enjoy a nutritious and delicious meal. With its delightful flavors and textures, it’s sure to become a favorite in your household. Enjoy cooking, and happy eating!
Quinoa with Roasted Vegetables
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). A hot oven will give your vegetables a lovely caramelization.
- In a mixing bowl, combine the zucchini, red bell pepper, and onion. Drizzle with 2 tablespoons of extra virgin olive oil, and season with black pepper and sea salt to taste. Toss well to coat the vegetables evenly.
- Spread the vegetable mixture in a single layer on a large baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
- While the vegetables are roasting, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable or chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Once both the quinoa and vegetables are cooked, fluff the quinoa with a fork and transfer it to a large serving bowl. Add the roasted vegetables, halved grape tomatoes, and freshly chopped basil. Toss gently to combine all the ingredients.
- Sprinkle the dish with 1/4 cup of grated Parmesan cheese. This adds a deliciously savory note that pairs wonderfully with the roasted veggies and quinoa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth to restore moisture.
- For a make-ahead option, roast the vegetables and cook the quinoa a day in advance. Combine them just before serving.
