November 26, 2012

Rainbow Roasted Veggies with Quinoa

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This meal will literally brighten your day! It's absolutely gorgeous and tastes just as great as it looks, bursting with color, flavor, and nutrients. The flavor of the roasted veggies is enhanced even more with a subtle garlic-balsamic dressing. Feel free to add other vegetables - mushrooms, zucchini and summer squash would be great too. The leftovers are just as delicious (I eat them cold like a quinoa salad.) Oh. so. good.

Vegan, gluten-free

1 cup quinoa
12 oz. cherry tomatoes
12 oz. asparagus
1/2 large red onion
2 bell peppers
Baby spinach, a few large handfuls
Olive oil
Kosher salt/pepper

{For the dressing}
1 Tbsp. balsamic vinegar
2 garlic cloves, minced
1/2 tsp. basil
3 Tbsp. olive oil

Preheat oven to 425.
Cut asparagus into 2 inch pieces, and cut bell peppers and onion into 1 inch squares. Place on a large baking sheet. Add cherry tomatoes, and toss all veggies with olive oil to coat, then some kosher salt/pepper.
Place in oven and roast for 20-25 minutes.
Meanwhile, rinse and drain quinoa. Cook according to package directions.
When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)
Whisk together the 4 ingredients for the dressing, and add to quinoa. Mix well to thoroughly combine. Add roasted vegetables, stir.

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Looking for more roasted veggie deliciousness? Check out these other recipes!
Roasted Veggie Wrap with Bean Spread


  1. Such a colorful, stunning dish! This would be a great thing to make ahead of time and have as a lunchtime salad too. :)

    1. Thanks Kiersten! YES! That would be so perfect for lunch. I gave up trying to decide whether I like this dish better hot or cold. Such a tough dilemma ;)

  2. i'm not a fan of most of those veggies, but it is the most beautiful dish i've ever seen!

  3. I just stumbled upon your blog and I am already in love. I tried this dish yesterday and it was great. There are so many other recipes I can't wait to try. I've already shared your page with several of my friends who are all equally excited!

    1. Hey Stephanie, that's so awesome!! Makes my day hearing other people get excited about food too :) I'm glad you liked this recipe - would love to hear which other ones you try. Thanks for taking the time to leave a message and for sharing the site! Take care

  4. I love your site and have tried and truly enjoyed many of your recipes...I made this for dinner tonight and my husband literally couldn't stop eating it! Thank you! Keep your awesome recipes coming!

    1. Hi Stephie! Thanks so much for the sweet comments. I'm glad you're finding recipes here! And yay for husbands gobbling up their veggies!! :) Hope you find more recipes to enjoy.

  5. Just made this for lunch. I had no cherry tomatoes, so I just chopped the Roma I had on hand and used the presliced pepper medley from the freezer. Everything else I made as directed, subbing the olive oil for grape seed since I was out. It was devoured!! I will definitely make this again. Thank you for the recipe.

    1. Hi Amy! You're welcome! I'm so glad you tried it and liked it. Thanks for coming back to let me know! Take care :)

  6. Not a fan of balsamic vinegar. Any recommendations for subs, or could I just leave it out entirely?

    1. Hi Gloriana! (Beautiful name!) You could try red wine vinegar, but if you're not a fan of that either just leave it out and maybe use some fresh herbs for flavor. I'll keep thinking and see if I can come up with anything else!

    2. Thanks! I left out the dressing entirely and shook some garlic powder over the veggies before roasting. Next time will add garlic to the roast, and also garlic powder and other dried herbs to the quinoa!

    3. YUM!!! Your version sounds fantastic - I love garlic! Glad you were able to adapt it to make it work for you! :)


Thanks for your comments - I love reading them!

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