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Quinoa with Roasted Vegetables

A nutritious meal combining protein-packed quinoa with a variety of sweet and savory roasted vegetables, flavored with garlic, smoked paprika, and lemon.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy
Keyword: Healthy Recipe, Meal Prep, Quinoa, Roasted Vegetables, Vegetarian
Servings: 4 servings
Calories: 350kcal

Ingredients

For the roasted vegetables

  • 1 medium zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1.5 cups cauliflower florets
  • 2 tablespoons olive oil
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • Salt and pepper, to taste

For the quinoa

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 1 pinch salt

For the dressing

  • 3 tablespoons olive oil
  • 1.5 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley or dill

Optional toppings

  • Sliced avocado, toasted pumpkin seeds or pine nuts, crumbled feta (omit for vegan), fresh herbs for garnish

Instructions

Cook the quinoa

  • Rinse the quinoa using a mesh strainer.
  • In a saucepan, combine the rinsed quinoa, 2 cups of water or vegetable broth, and a pinch of salt.
  • Bring this mixture to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.
  • Afterward, take it off the heat and let it rest, then fluff it with a fork.

Roast the veggies

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss all the chopped vegetables with 2 tablespoons of olive oil, garlic powder, smoked paprika, salt, and pepper.
  • Spread the mixture onto a baking sheet in a single layer and roast for 25 to 30 minutes, flipping the veggies halfway through for even cooking.

Make the dressing

  • In a small bowl, whisk together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup (or honey), minced garlic, and chopped herbs.
  • Taste and adjust the seasoning if necessary.

Assemble the bowls

  • Once the quinoa is cooked and the veggies are all roasted and caramelized, divide the quinoa into 4 bowls.
  • Top each bowl with a generous amount of roasted vegetables, drizzle the dressing on top, and add your desired toppings.

Serve or store

  • Enjoy this dish warm, at room temperature, or even chilled.
  • If you have leftovers, store them in airtight containers in the fridge for up to 4 days.

Notes

Customize your veggies based on preferences. Add spices or proteins to make it a meal.