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Quinoa with Roasted Vegetables

A celebration of health and flavor, Quinoa with Roasted Vegetables combines vibrant colors and textures with fluffy quinoa for a nutritious meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium red onion, thickly sliced
  • 2 medium zucchini, sliced into half-moons
  • 2 bell peppers (yellow or red), sliced into strips
  • 2 carrots, peeled and sliced into rounds
  • 6-8 whole cloves garlic, peeled for an aromatic touch
  • 3 ½ tablespoons olive oil, divided for roasting and dressing
  • 1 tablespoon fresh thyme (or 1 teaspoon dried) to enhance flavor
  • Kosher salt for seasoning
  • Black pepper for an extra kick
Quinoa
  • 1 cup quinoa a versatile and nutritious grain
  • 2 cups low sodium vegetable or chicken stock to cook the quinoa
Dressing
  • 1 tablespoon balsamic vinegar for a tangy finish
  • ½ teaspoon Dijon mustard adding a subtle depth of flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large roasting pan, place the sliced red onion, zucchini, bell peppers, carrots, and peeled garlic cloves. Drizzle 1½ tablespoons of olive oil over the vegetables, then sprinkle with fresh thyme, salt, and black pepper. Toss gently to ensure even coating.
Roasting
  1. Roast the vegetable mixture in the preheated oven for about 30-35 minutes, or until softened and caramelized. Rotate the baking sheets halfway through for even cooking.
Cooking Quinoa
  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, add it to 2 cups of low sodium vegetable or chicken stock. Bring to a boil, cover, and reduce heat to low. Simmer for about 12-15 minutes until fluffy and liquid is absorbed. Season with a pinch of salt.
Combining
  1. Once cooked, transfer quinoa to a large bowl and add roasted vegetables, including garlic.
Dressing
  1. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and Dijon mustard.
Serving
  1. Pour the dressing over the quinoa and roasted vegetables. Toss gently to combine and serve warm or cold.

Notes

Prep Ahead: Roast extra vegetables and store in the fridge for quick meals. Flavor Variations: Try using different herbs like rosemary or oregano. Cooked Quinoa: Leftover quinoa can be used in other meals.