Okay, I have to admit: this Roasted Vegetable Quinoa Bowl might just be the superhero of weeknight dinners. Imagine a bowl bursting with vibrant colors—caramelized edges of roasted veggies, fluffy quinoa, and a drizzle of a tangy dressing that ties it all together. It’s the kind of meal that makes you feel like you’re doing something good for your body without sacrificing flavor or fun. Plus, it’s super flexible, so you can swap in whatever veggies you have lurking in your fridge. Trust me, once you try this, you’ll be dreaming up excuses to make it again and again.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 cup quinoa
2 cups vegetable broth (or water)
1 red bell pepper, chopped
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
1 small red onion, cut into wedges
2 cups broccoli florets
3 tablespoons olive oil, divided
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
For the Sauce / Garnish:
2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup or honey
Water to thin as needed
Optional: toasted pumpkin seeds or chopped nuts for crunch
How I Make It
Step 1:
Start by rinsing your quinoa under cold water—this helps remove its natural bitterness. Then, pour it into a pot with the vegetable broth and bring to a boil. Once boiling, lower the heat to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Fluff it with a fork and set aside.
Step 2:
Meanwhile, preheat your oven to 425°F. Toss the chopped red bell pepper, zucchini, cherry tomatoes, red onion, and broccoli with 2 tablespoons olive oil, smoked paprika, salt, and pepper on a large baking sheet. Spread everything in a single layer to ensure even roasting.
Step 3:
Roast the veggies for 20-25 minutes, stirring halfway through, until they’re tender and slightly charred around the edges. The roasted smell alone will have you excited to dig in.
Step 4:
While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt in a small bowl. Add water, a teaspoon at a time, until you get a smooth, pourable dressing—tangy, creamy, and just a little sweet.
Step 5:
Once veggies and quinoa are ready, combine them in a large bowl. Drizzle with the tahini dressing and sprinkle with fresh parsley. Give everything a gentle toss so the flavors marry beautifully.
Step 6:
If you like a little extra texture, sprinkle the bowl with toasted pumpkin seeds or your favorite nuts. Serve warm or at room temperature and savor every colorful, flavor-packed bite.
Variations & Tips
Swap out veggies seasonally—sweet potatoes, Brussels sprouts, or asparagus work great.
Use chicken broth instead of vegetable broth if you want a richer base for the quinoa.
For more protein, add a handful of chickpeas before roasting or toss in some crumbled feta on top.
Don’t skip rinsing the quinoa to remove bitterness and get the best texture.
If short on time, use pre-cooked or frozen roasted veggies—you can roast them quickly to refresh.
How I Like to Serve It
This bowl is perfect for a cozy solo dinner or an easy group lunch. In spring and summer, I love it chilled with a squeeze of fresh lemon, but come fall, warm it up with a bit of extra tahini and serve alongside some crusty bread. It also makes a fantastic, colorful picnic dish that travels well!
Notes
Store leftovers in an airtight container for up to 3 days and reheat gently in the microwave or on the stovetop.
If sauce thickens in the fridge, add a splash of water and whisk to loosen before serving.
Closing: This bowl always feels like a little celebration of fresh, wholesome flavors that somehow come together so effortlessly—your new go-to for a healthy, satisfying meal.
