Roasted Rainbow Vegetables with Quinoa is a bright medley of vegetables roasted to perfection. Then combined with nourishing quinoa and a light garlic-balsamic dressing. Healthy and also easy to prepare!
This meal will literally brighten your day with fresh, vibrant colors from the veggie rainbow.
The vegetables are roasted to perfection, then tossed with quinoa and a subtle garlic-balsamic dressing.
Ingredients for Quinoa Roasted Vegetables
For this recipe you will need:
- White quinoa
- Asparagus
- Bell pepper
- Red onion
- Cherry tomatoes
- Fresh baby spinach
- Balsamic vinegar
- Garlic cloves
- Dried basil
Change it up with your own favorite veggies, but I do recommend using cherry tomatoes if possible.
They add such beautiful, juicy flavor when roasted. (Asparagus is also a personal favorite of mine.)
It is a great recipe to play around with depending on your own favorite additions or what's in season.
Mushrooms, zucchini and summer squash would also be great as well.
Plus the leftovers are delicious (I eat them cold like a quinoa salad).
It is a fantastic dish you can also make ahead for meal prep, picnics, potlucks, and take-along lunches too.
For more inspiration, browse all quinoa recipes or gluten-free recipes.
Roasted Rainbow Vegetables with Quinoa
Ingredients
- 1 cup white quinoa (uncooked)
- 12 oz. asparagus
- 2 bell peppers (I use 1 orange + 1 yellow)
- 1 small red onion
- 12 oz. cherry tomatoes
- 1-2 cups fresh baby spinach
- Salt to taste
For the garlic-balsamic dressing:
- 1 1/2 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp. dried basil
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper*.
- Cut asparagus into about 1 ½-inch pieces, woody ends removed. Cut bell peppers and onion into ¾-1 inch squares. Place on baking sheet. Add cherry tomatoes. Salt if desired.
- Place in oven and roast for 25 minutes, or desired tenderness.
- Meanwhile, cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 ½ cups water or vegetable broth. Bring to a light boil over med-high heat. Then reduce heat to med-low, cover, and simmer for 20 minutes.
- In a small bowl, combine dressing ingredients and set aside.
- 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.)
- Pour dressing over quinoa and mix well to combine. Add roasted vegetables and stir.
- Salt to taste (or add fresh basil, or a splash more balsamic if desired). Great served warm or chilled.
Notes
Nutrition Per Serving (Estimate)
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Anonymous
Hate to sound like a picky little kid, but I really don't care for asparagus. Would broccoli work okay as a substitute?
Kaitlin | The Garden Grazer
Ha! No worries, everyone has their own preferences. I think broccoli would be a great substitute! Hope you enjoy!
Gloriana McElheny
Not a fan of balsamic vinegar. Any recommendations for subs, or could I just leave it out entirely?
Kaitlin | The Garden Grazer
Hi Gloriana! (Beautiful name!) You could try red wine vinegar, but if you're not a fan of that either just leave it out. Or maybe lemon juice and fresh herbs? Would love to hear if you give it a go!
Gloriana McElheny
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!
Kaitlin | The Garden Grazer
So great! Good thinking. Thanks so much for sharing!
Amy
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.
Kaitlin | The Garden Grazer
That's wonderful! Thanks for giving it a try and sharing.
Stephie
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!
Kaitlin | The Garden Grazer
Thanks so much for the sweet comment. Thrilled to hear you're finding recipes you enjoy!
Stephanie DuCharme
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!
Kaitlin | The Garden Grazer
Hey Stephanie, that's awesome! Thanks for giving the recipe a try and sharing it with others.