Herb Roasted Veggie Quinoa

Name: Herb Roasted Veggie Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; 2 teaspoons dried oregano; 2 teaspoons dried thyme; Salt and pepper, to taste; Fresh parsley, chopped; Lemon wedges

Highlighted under: Global Kitchen

I absolutely love this Herb Roasted Veggie Quinoa recipe. It's the perfect combination of healthy ingredients and vibrant flavors, making it a go-to for weeknight dinners. Each bite is packed with aromatic herbs and perfectly roasted vegetables, which not only elevate the taste but also contribute to the dish's visual appeal. Whether served as a main or side dish, I find that this quinoa bowl always delights my guests and leaves them coming back for more. Plus, it's so easy to whip up, even on a busy night.

Created by

Winifred Calder

Last updated on 2026-01-15T13:29:36.169Z

When I first tried making Herb Roasted Veggie Quinoa, I wanted to create a dish that was as healthful as it was flavorful. The combination of roasted vegetables brings out their natural sweetness, while the herbs add a fresh aroma. I use a mix of seasonal vegetables, which keeps the flavors interesting and unique each time I make it.

One of my favorite tips is to let the quinoa sit covered after cooking; this helps it become fluffy and absorb all the herb-infused goodness. Trust me, letting it rest for a few minutes makes a world of difference in texture!

Why You'll Love This Recipe
Vibrant vegetables make for a colorful and appetizing dish
Aromatic herbs provide a fresh flavor boost
Versatile enough to serve as a main or side dish

The Benefits of Quinoa

Quinoa is not only a great source of protein but also a complete protein, meaning it includes all nine essential amino acids. This is particularly important for those on a plant-based diet looking to get adequate protein intake. In this recipe, using vegetable broth instead of water enhances the flavor, providing a savory backdrop that complements the roasted veggies beautifully. When cooking quinoa, ensure to rinse it thoroughly to remove any bitter residue from its coating, which can negatively affect its taste.

Another great aspect of quinoa is its versatility. It can easily absorb flavors, making it an excellent base for various herbs and spices. In this recipe, the combination of dried oregano and thyme really elevates the overall taste, creating a fragrant and mouthwatering dish. For those who may not have these herbs on hand, consider using Italian seasoning or even fresh herbs if you prefer a more vibrant flavor profile.

Choosing and Preparing Vegetables

The vegetables in this dish can be tailored to your preferences or what you have available. Bell peppers, zucchini, and yellow squash are not only colorful but also blend well in terms of texture and taste. If you want to switch things up, feel free to add other seasonal veggies like asparagus, carrots, or even Brussels sprouts. Just keep in mind that varying cooking times may require you to cut them into similar sizes for even roasting.

When roasting vegetables, a good rule of thumb is to spread them out on the baking sheet to ensure they roast evenly rather than steam. If the pan is overcrowded, they might not develop that desirable caramelized exterior. Aim for a single layer and, if necessary, use two baking sheets. After about 20 minutes in a hot oven, the vegetables should be tender and exhibit a slight char, indicating their natural sugars have caramelized nicely.

Ingredients

For the Quinoa and Veggies

1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
Salt and pepper, to taste

For Garnish

Fresh parsley, chopped
Lemon wedges

You can customize the vegetables based on your personal preferences or seasonal availability.

Steps

Prepare Quinoa

In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to low and cover. Cook for 15 minutes, or until the quinoa is fluffy. Remove from heat and let sit, covered, for an additional 5 minutes.

Roast Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced red bell pepper, zucchini, yellow squash, and cherry tomatoes with olive oil, dried oregano, dried thyme, salt, and pepper. Roast in the oven for about 20 minutes or until the veggies are tender and slightly caramelized.

Combine

Fluff the cooked quinoa with a fork and gently fold in the roasted vegetables. Adjust seasoning if needed.

Serve

Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra zesty flavor.

Enjoy this savory dish warm or at room temperature!

Pro Tips

Feel free to add any other vegetables you like or have on hand. This dish is versatile and perfect for using up leftovers.

Make-Ahead Tips

This Herb Roasted Veggie Quinoa dish can be prepped ahead of time, making it an ideal candidate for meal prepping. You can cook the quinoa and roast the vegetables in advance. Store the components separately in airtight containers in the refrigerator. The quinoa will stay good for about five days, while the roasted veggies can last up to four. Just remember to let them cool completely before refrigerating to avoid condensation, which can make them soggy.

When ready to serve, simply reheat the quinoa and vegetables in a skillet over medium heat, adding a splash of vegetable broth or water to maintain moisture. This approach not only saves time during the week but also keeps the flavors fresh and vibrant.

Serving Suggestions

Garnishing this dish with fresh parsley and lemon wedges not only enhances its appearance but also adds a burst of brightness with each bite. The acidity from the lemon balances the sweetness of the roasted vegetables, making the overall dish taste even more refined. If you’re looking for more texture, consider topping it with toasted nuts or seeds for added crunch.

Herb Roasted Veggie Quinoa is delicious on its own, but it also pairs wonderfully with grilled proteins or even as a filling in wraps. You can scoop it into lettuce leaves for a refreshing, low-carb option or use it as a stuffing for bell peppers. The possibilities are endless, allowing you to enjoy this dish in various ways throughout the week.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the quinoa and roasted vegetables ahead of time and store them separately in the fridge for up to three days. Just combine and reheat before serving.

→ What kind of quinoa do you recommend?

Any variety of quinoa will work, but I prefer using a mix of white and red quinoa for added texture and visual appeal.

→ Can I substitute the vegetables?

Absolutely! Feel free to use your favorite seasonal vegetables or whatever you have in your fridge.

→ Is this recipe vegan?

Yes, this Herb Roasted Veggie Quinoa is completely vegan and gluten-free!