Side Dishes > Grain Dishes (Other) > Quinoa Sides > Quinoa with Roasted Vegetables Recipe

Roasted Vegetable Quinoa

A healthy and flavorful side dish featuring quinoa and roasted vegetables, perfect for any meal.

Prep Time
15 minutes
Cook Time
35 minutes
Servings
4-6
Ingredients
  • 1 cup Quinoa
  • 1 cup Broccoli florets
  • 1 Bell pepper (any color), chopped
  • ½ Red onion, chopped
  • 1 Zucchini, chopped
  • 2 tablespoons Olive oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried herbs (Italian mix, or herbs de Provence)
  • to taste Salt
  • to taste Black pepper
  • 2 cups Vegetable broth (or water)

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Wash and chop all vegetables (broccoli, bell pepper, red onion, and zucchini) into bite-sized pieces. Mince the garlic.

Roast the Vegetables

In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried herbs, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

Cook the Quinoa

While the vegetables are roasting, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is cooked through.

Combine and Serve

Once the quinoa is cooked and the vegetables are roasted, gently combine them in a large bowl. Taste and adjust seasoning as needed (add more salt, pepper, or herbs to your liking). Serve warm.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150kcal Protein: 4-5g Carbohydrates: 20-25g Fat: 3-5g Fiber: 3-4g Note: these values are estimates and can vary based on specific ingredients and quantities.

Other Considerations for Nutrition

This recipe is naturally gluten-free and can be made vegan by using vegetable broth. Consider adding a source of healthy fats like avocado or nuts for increased satiety. For a lower carbohydrate version, reduce the amount of quinoa and increase the vegetables.

← Lemon Herb Quinoa Spicy Grilled Polenta with Chipotle Aioli →

FAQ

  • Can I use different vegetables?

    Yes, you can absolutely substitute or add other vegetables to your liking. Carrots, sweet potatoes, mushrooms, and asparagus are all great options. Just adjust the roasting time accordingly.
  • Can I make this ahead of time?

    Yes, this dish can be made ahead of time. Store the roasted vegetables and cooked quinoa separately in the refrigerator for up to 3 days. Reheat them separately and then combine before serving.
  • How can I add more protein?

    Adding chickpeas, lentils, or grilled chicken/tofu are great ways to boost the protein content of this dish. You can toss them in with the roasted vegetables or stir them in after cooking.