Quinoa Roasted Vegetables Recipe

Rinse and Cook

Place quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers to remove the bitter coating. Drain well.

Combine the rinsed quinoa, 2 cups water or vegetable broth and 1 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes to steam.

Fluff the quinoa with a fork, drizzle 1 tbsp olive oil over it, and adjust seasoning to taste. Keep covered and warm while you finish the vegetables.

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.

Prepare the vegetables: cut broccoli into bite-sized florets; core and cut the red bell pepper into 1-inch pieces; slice the zucchini into 1/2-inch half-moons; peel and cut the carrot into 1/4-inch slices on the diagonal; cut the red onion into wedges; leave cherry tomatoes whole.

In a large bowl, combine the prepared vegetables with 2 tbsp olive oil, minced garlic, 1 tsp dried oregano, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Toss thoroughly to coat evenly.

Spread the vegetables in a single layer on the prepared baking sheet, leaving some space between pieces so they roast instead of steam. Roast in the preheated oven for 18–25 minutes, stirring or shaking the pan once halfway through, until vegetables are tender and edges are caramelized. If cherry tomatoes begin to burst early, you can remove them after 12–15 minutes and keep the others roasting until done.

Optional: for more color and char, broil the vegetables for 1–2 minutes at the end—watch closely to avoid burning.

While vegetables roast, whisk together 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil and 1 tsp honey or maple syrup in a small bowl. Taste and adjust acidity or sweetness as desired.

When the roasted vegetables are done, transfer them to a large bowl. Pour the dressing over the warm vegetables and toss gently to coat.

Fold the fluffed quinoa into the warm dressed vegetables (or serve quinoa as a bed and top with vegetables). Toss in chopped fresh parsley and toasted pine nuts or walnuts if using. Taste and adjust salt, pepper or lemon as needed.

Serve warm or at room temperature. Leftovers keep covered in the refrigerator for 3–4 days; reheat gently or enjoy chilled.