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Savory Roasted Vegetable Quinoa Medley

savory roasted vegetable quinoa medley - featured image
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A warm, savory roasted vegetable quinoa medley featuring caramelized veggies and fluffy quinoa, perfect for a quick, healthy, and satisfying meal.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed well
  • 1 medium red bell pepper, chopped
  • 1 medium zucchini, sliced into half-moons
  • 1 cup (150g) cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 1 cup (120g) mushrooms, sliced (cremini or button)
  • 1 medium carrot, sliced thin
  • 3 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: crumbled feta or toasted pine nuts for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Rinse 1 cup (170g) quinoa under cold water until clear. Drain well.
  3. In a medium saucepan, combine rinsed quinoa with 2 cups (475ml) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Let quinoa sit covered for 5 minutes, then fluff with a fork.
  5. While quinoa cooks, chop the red bell pepper, slice zucchini and mushrooms, halve cherry tomatoes, cut onion into wedges, and slice carrot thinly.
  6. In a large mixing bowl, toss the vegetables with 3 tablespoons olive oil, minced garlic, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
  7. Spread the vegetables in a single layer on a rimmed baking sheet.
  8. Roast for 20-25 minutes, stirring halfway through, until edges are golden and vegetables are tender but not mushy.
  9. Transfer roasted vegetables to a large bowl with cooked quinoa.
  10. Add lemon juice and chopped fresh herbs, gently folding to combine without mashing the vegetables.
  11. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  12. Optionally, sprinkle crumbled feta or toasted pine nuts on top before serving.

Notes

Do not overcrowd the pan to avoid steaming the vegetables. Toss veggies halfway through roasting for even caramelization. Let quinoa rest after cooking for fluffiness. Use fresh lemon juice at the end to brighten flavors. This dish can be served warm or at room temperature and stores well in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: quinoa, roasted vegetables, healthy recipe, easy dinner, vegan, gluten-free, plant-based, weeknight meal

Find it online: https://bouncybowl.com/savory-roasted-vegetable-quinoa-medley-easy-healthy-recipe-ideas/