Herb Roasted Veggie Quinoa

Name: Herb Roasted Veggie Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 2 carrots, sliced; 1 zucchini, diced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Daily Kitchen

I love making Herb Roasted Veggie Quinoa because it brings together wholesome ingredients with vibrant flavors. This dish is not only colorful and appealing on the plate, but it also packs a nutritious punch. I particularly enjoy how the herbs meld with the roasted vegetables, creating a delightful aroma and taste that elevates the simple quinoa base. It's perfect for a hearty lunch or as a side for dinner, and it’s so easy to customize based on seasonal veggies available in my kitchen.

Created by

Rhiannon Sutherland

Last updated on 2026-01-15T16:46:35.730Z

When I first decided to experiment with quinoa, I knew I wanted to combine it with roasted vegetables. The earthy flavors of paprika, rosemary, and thyme paired so beautifully with the sweetness of the carrots and bell peppers. I often find that roasting the veggies beforehand brings out their natural sweetness, making each bite a delightful experience. Always feel free to swap in your favorite veggies!

One tip I've learned is to cook quinoa in vegetable broth rather than water for an extra layer of flavor. The quinoa absorbs the broth, resulting in a richer taste that complements the veggies perfectly. This dish has quickly become a household favorite, and the leftovers taste just as good the next day!

        Why You'll Love This Recipe
        Vibrant, colorful veggies that brighten up your meal.
Nutritious and satisfying base of protein-packed quinoa.
Easily customizable with your favorite seasonal vegetables.

      

Ingredient Insights

The key ingredient in this dish is quinoa, a powerhouse of protein and fiber that lends a hearty texture. When rinsing the quinoa, be sure to remove the saponins, which can impart a bitter taste. A good rule of thumb is to rinse it under cold water for at least 30 seconds, using a fine mesh strainer to ensure none of the grains escape. This step is crucial for establishing the nutty flavor that pairs so well with the savory roasted veggies.

For the vegetables, feel free to choose seasonal produce that you enjoy. Root vegetables like sweet potatoes, parsnips, or even beets can add sweetness and earthiness. If you're in a pinch, frozen veggies can also work well; just adjust roasting times slightly to avoid overcooking. Remember, vibrant, fresh ingredients contribute to both the flavor and visual appeal, turning a simple grain base into an eye-catching centerpiece.

Perfecting the Roast

When roasting the vegetables, ensure that they are cut into uniform sizes to achieve even cooking and caramelization. A good benchmark is to chop them into roughly 1-inch pieces, allowing them to roast evenly for that desirable tender yet crispy texture. Be sure not to overcrowd the baking sheet; this can lead to steaming instead of roasting, resulting in less flavor development and color. If you find your veggies aren't browning after 25 minutes, give them a quick stir and pop them back in for another 5-10 minutes.

Roasting at 425°F (220°C) is optimal for creating that golden-brown exterior while keeping the inside tender. Keep an eye on them, as cooking times can vary based on your oven and the type of vegetables used. If using denser veggies like carrots or sweet potatoes, you might want to cut them a bit smaller than lighter vegetables like bell peppers to ensure they all finish cooking together.

Serving and Storing

This Herb Roasted Veggie Quinoa can be served warm, but it's also delicious at room temperature, making it a refreshing choice for potlucks or meal prep. For added richness, consider drizzling a little balsamic glaze or a squeeze of lemon over the top before serving, which enhances the flavors of the herbs and balances the dish beautifully.

Storing leftovers is easy; simply keep them in an airtight container in the refrigerator for up to 4 days. If you want to freeze the quinoa and veggies, portion them out into freezer-safe containers, where they can last for up to 2 months. To reheat, a microwave is quick and effective, or you can warm them in a skillet on low heat for an even texture, adding a splash of broth if needed to avoid dryness.

Ingredients

For the Quinoa and Veggies

1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 carrots, sliced
1 zucchini, diced
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste

Instructions

Cooking Steps

Prepare the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the chopped red and yellow bell peppers, carrots, zucchini, and red onion with olive oil, thyme, rosemary, paprika, salt, and pepper. Spread into an even layer and roast for 25 minutes, or until vegetables are tender and slightly caramelized.

Cook the Quinoa

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, cover, reduce heat to low, and simmer for 15 minutes, or until the quinoa is fluffy and broth is absorbed.

Combine and Serve

Once the quinoa is cooked and the veggies are roasted, fluff the quinoa with a fork and fold in the roasted vegetables. Adjust seasoning as needed and serve warm.

Enjoy!

Pro Tips

Feel free to add chickpeas or black beans for an extra protein boost, or sprinkle with feta cheese for added creaminess. This dish is perfect for meal prep, as it keeps well in the fridge for up to 4 days.

Variations to Try

To switch things up, consider adding a protein component to your quinoa dish. Grilled chicken, roasted chickpeas, or crumbled feta cheese can provide an extra layer of flavor and nutrition. For a lighter approach, mix in fresh herbs or a handful of baby spinach right before serving, adding a refreshing pop of color and taste.

Another delightful variation is to incorporate different spices. Try adding cumin or coriander for a warm, earthy flavor, or even a dash of chili powder for a bit of heat. These alternatives will give the dish a completely different profile while still maintaining its wholesome essence.

Make-Ahead Tips

Meal prepping this dish can save time during busy weeks. Cook a large batch of quinoa and roast your veggies in advance, storing them separately in the fridge. When you're ready to enjoy, simply combine them, add any fresh herbs, and reheat as needed. This method not only enhances meal convenience but also helps maintain the vegetables' texture and flavor.

If you're aiming for freshness and flavor intensity, consider preparing your herbs and spices right before serving. This ensures their aromas remain vibrant and impactful. A fresh herb garnish on top can make a difference, elevating the overall appeal without much extra effort.

Questions About Recipes

→ Can I use any vegetables?

Absolutely! Feel free to use seasonal vegetables like asparagus, broccoli, or cherry tomatoes.

→ Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making it a great option for those with gluten sensitivities.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I make this dish vegan?

Yes, just ensure you use vegetable broth and skip any cheese toppings.