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Quinoa with Roasted Vegetables
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4.61 from 103 votes

Quinoa with Roasted Vegetables

My Quinoa with Roasted Vegetables features colorful quinoa, a nutritional powerhouse. I toss the quinoa with sweet, caramelized roasted vegetables and a light balsamic vinaigrette. It's a simple and elegant dish that's packed with color and flavor!  
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Entree, Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 233kcal



  • 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 use
  • 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


  • Preheat oven to 425°F.
  • Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
  • Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If using two baking sheets, rotate the pans halfway through.
  • While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.
  • Whisk the remaining 2 tablespoons olive oil with the balsamic vinegar and Dijon mustard in a small bowl. Pour the dressing over the quinoa and vegetables and toss to combine. Serve warm or cold.


Calories: 233kcal | Carbohydrates: 28.8g | Protein: 7.4g | Fat: 9.9g | Saturated Fat: 1.52g | Sodium: 154mg | Fiber: 4.5g | Sugar: 5.6g