My Quinoa with Roasted Vegetables is a colorful, gluten-free dish that always feels like a celebration of fresh, honest flavors. I toss fluffy, nutty quinoa with caramelized roasted vegetables and a simple balsamic vinaigrette. It’s one of those recipes that’s as at home on a weeknight table as it is at a casual dinner party. And it’s so flexible — you can serve it as a vegetarian main, hearty side, or even bulk it up with grilled chicken or fish if you want to make it more filling.
Quinoa is Versatile
I can’t tell you how many times quinoa has saved my weeknight dinner plans. When the fridge looks bare except for a couple of stray vegetables and half a box of quinoa in the pantry, I know I can make something satisfying.
What I love most is how you can take quinoa in so many directions. Some nights I’ll make a warm quinoa salad with roasted veggies. Other times, I use it cold for a lunchbox-friendly salad with chickpeas, feta, and herbs. And if I’m really leaning into meal prep, I’ll make a big batch of quinoa “fried rice” style with whatever odds and ends of vegetables need using up.
Honestly, it’s the kind of thing I make without even measuring anymore — a true kitchen staple for busy nights and thoughtful meals alike.
Quinoa Is a Superfood
When I first got into cooking, quinoa was still one of those “health store curiosities” that no one seemed to know how to pronounce. Now it’s a pantry staple for good reason. I love it because it’s both hearty and light, with a nutty flavor that complements anything you throw at it.
I tend to buy a tricolor blend because it just looks prettier on the plate — there’s something cheerful about those pops of red and black mixed with the creamy white. It makes even the simplest dishes look like you went to extra effort.
One thing I always tell friends: if you’re new to cooking quinoa, don’t skip rinsing it if it’s not pre-rinsed. The saponins can make it bitter. It’s a tiny step that makes a big difference in flavor.
And because it’s a complete protein, I find it especially helpful when cooking for vegetarian friends or trying to do a meatless dinner for my family without hearing, “But where’s the protein?”
Quinoa is Easy to Make
Weeknights can be a blur. I’m often trying to finish up work, keep an eye on kids’ homework, and get dinner on the table before anyone decides they’re “starving” and raids the pantry. That’s when quinoa shines.
It’s so fast. About 15 minutes on the stove, hands-off for the most part. I almost always cook it in chicken or vegetable broth instead of water because it adds so much flavor with zero effort. If I’m using a rice cooker, even better — I can set it and forget it while I focus on the rest of dinner (or let’s be honest, deal with the evening chaos).
And once it’s cooked, it keeps well in the fridge for a few days. I’ll use leftovers in salads, breakfast bowls (topped with a fried egg is so good), or even stirred into soups to bulk them up.
If you’re new to quinoa, try swapping it in anywhere you’d use rice, couscous, or even pasta. It’s such an easy health upgrade.
How to Make Quinoa with Roasted Vegetables
Roasting vegetables is one of my absolute favorite cooking methods. There’s just something magical about the way high heat transforms them. Carrots go sweet and slightly chewy, zucchini gets buttery-soft, onions mellow and caramelize beautifully.
On weekends, I’ll often roast two big trays of assorted vegetables and stash them in the fridge. It makes meals during the week so much easier. Toss them in a salad, stir into pasta, top a pizza, or — my favorite — mix them with quinoa.
For this dish, I roast a mix of colorful carrots, zucchini, bell peppers, red onion, and whole garlic cloves until everything is golden and soft. Cooking the garlic whole lets it turn sweet and almost spreadable — I always mash a few cloves into the finished quinoa for extra flavor.
Toss it all with cooked quinoa (I love the color of the tricolor blend here) and finish with a simple vinaigrette of olive oil, balsamic vinegar, and Dijon mustard. It’s bright, rich, and ties everything together beautifully.
Quinoa with Roasted Vegetables
My Quinoa with Roasted Vegetables is a colorful, gluten-free dish that always feels like a celebration of fresh, honest flavors.
Ingredients
- 1 medium red onion, thickly sliced
- 2 medium zucchini, sliced
- 2 bell peppers (yellow or red), sliced
- 2 carrots, peeled and sliced
- 6–8 whole cloves garlic, peeled
- 3 ½ tablespoons olive oil, divided
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- Kosher salt
- Black pepper
- 1 cup quinoa
- 2 cups low sodium vegetable or chicken stock
- 1 tablespoon balsamic vinegar
- ½ teaspoon Dijon mustard
Instructions
- Begin by heating the oven to 400°F and lining a rimmed baking sheet with either parchment paper or aluminum foil. To tenderize the pork chops, place them between two sheets of plastic wrap and gently tap with a rolling pin or the flat side of a meat mallet. The goal is to soften the meat slightly without making it too thin—just a few light taps should suffice.
- Coat the pork chops with a bit of oil and mustard. In a separate small bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Evenly rub this spice blend over the surface of each chop.
- Place the prepared pork chops on the baking sheet and cook them on the middle oven rack for 12 to 15 minutes, depending on thickness. As a guideline, allow about 6 minutes of baking time per half-inch of thickness. The internal temperature should reach at least 140°F, though you can go up to 160°F depending on your preference. To add a caramelized finish, switch the oven to broil for 1 to 2 minutes, allowing the tops to brown and ensuring the internal temperature reaches at least 145°F.
- If you're using parchment paper, keep the pork on the middle rack while broiling. Avoid placing them too close to the heat source unless you're using foil or have taken out the parchment. For especially powerful broilers or those located in a separate compartment, it’s best to remove the parchment before broiling.
- Once done, take the pork chops out of the oven and allow them to rest in the pan for about 5 minutes before serving. This short resting period helps the juices redistribute and the temperature to rise slightly—an essential step for juicy, flavorful meat.
Notes
- Using vegetable or chicken broth instead of water when preparing quinoa enhances its flavor significantly.
- This recipe makes a delicious vegetarian main course or side dish, and you can also add grilled chicken or fish on top for extra protein if you like.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 248Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 163mgCarbohydrates 35gFiber 6gSugar 7gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Recipe FAQs and Chef’s Tips
Can I make this ahead of time?
Absolutely. In fact, I think the flavors improve as they sit. I’ll often make a big batch on Sunday and pack it up for lunches during the week. Just store it in an airtight container in the fridge for up to 4–5 days.
Can I customize the vegetables?
That’s the fun part! Use what you have. Sweet potatoes, eggplant, Brussels sprouts, or even mushrooms are fantastic here. It’s a great way to use up whatever is in your produce drawer.
How do I serve it?
It’s filling enough to stand alone as a vegetarian main dish, but it also makes an excellent side with grilled chicken, shrimp, or fish. I’ve even served it at potlucks and family gatherings — it holds up well at room temperature and always gets compliments.
Any tips for extra flavor?
Yes! Don’t skimp on seasoning the vegetables before roasting — salt, pepper, maybe a little smoked paprika or herbs. And cooking the quinoa in stock instead of water is a game-changer. Sometimes I even add crumbled feta or toasted nuts just before serving for extra texture and flavor.
If you’re looking for something wholesome, colorful, and easy, this Quinoa with Roasted Vegetables is one of those recipes you’ll find yourself coming back to over and over again. It’s proof that healthy doesn’t have to mean boring — and that a little time in the oven can turn humble vegetables into something truly special.
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