• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Quinoa with Roasted Rainbow Vegetables

    Nov 26, 2012 by Kaitlin

    A healthy Quinoa with Roasted Vegetables recipe! Colorful veggies are roasted to perfection, then combined with nourishing quinoa and a garlic-balsamic dressing. It's easy to prepare and great made ahead of time. (Vegan, gluten-free, oil-free.)

    Bowl of vegan roasted vegetables with quinoa

    This meal will literally brighten your day with fresh, vibrant colors from the vegetable rainbow.

    It's so nourishing and rich in protein, fiber, iron, vitamin A, and vitamin C.

    We'll roast the vegetables to tender perfection, then toss them with quinoa and a subtle garlic-balsamic dressing.

    So fresh, delicious, and satisfying! Plus it works great as a side dish, lunch, weeknight dinner, or for meal prep.

    Raw ingredients on a white table

    Ingredients for Quinoa Roasted Vegetables

    For this recipe you will toss together in a large bowl:

    • White quinoa: Quinoa is a complete protein which means it contains all nine essential amino acids. It's also rich in several vitamins and minerals like folate, iron, and zinc.
    • Asparagus: Peak asparagus season typically runs in the spring from April through May. So that's a great time to include it when the nutrients and flavor are higher, and the cost is lower. Asparagus is rich in folate, vitamin K, vitamin C, and vitamin A. It also includes health-promoting phytonutrients and antioxidants like beta-carotene, lutein, and zeaxanthin.
    • Bell peppers: I use one yellow and one orange for maximum rainbow colors, but you can use red bell peppers if desired.
    • Red onion
    • Cherry tomatoes: Or grape tomatoes. These are so rich, flavorful, and juicy when roasted.
    • Fresh baby spinach: Or substitute another leafy green such as kale or arugula.
    • Balsamic vinegar
    • Garlic cloves
    • Dried basil: Or you can use other herbs like dried oregano, Italian seasonings, etc.

    Note: I prepare the dressing oil-free, but you can whisk in a teaspoon or tablespoon of good quality extra-virgin olive oil if desired.

    Sheet pan of chopped rainbow vegetables ready to roast

    Oil-Free Roasting

    For simple oil-free roasting, place a sheet of parchment paper (or Silpat) on the baking sheet. This works great for non-stick roasting.

    Of course feel free to roast your veggies with a drizzle of oil if you prefer, however!

    Customizing

    It's a great recipe to play around with depending on your own favorites or what's in season. (However I do recommend including the cherry tomatoes if possible. They develop wonderful flavor after they roast in the oven!)

    Other veggies: Mushrooms, zucchini, summer squash, butternut squash, carrots, cauliflower, Brussels sprouts, broccoli, potatoes, etc.

    Herbs + flavors: Add fresh herbs to taste like fresh basil, parsley, or cilantro. Or whisk in a squeeze of fresh lemon juice, Dijon mustard, or black pepper to the dressing. Pine nuts or vegan crumbled feta cheese would be tasty too.

    More protein: Stir in beans like garbanzo beans (chickpeas), tofu, or serve it with your favorite vegan chicken tenders.

    Other grains: Instead of quinoa, try it with a base of cooked brown rice, farro, or other grains of choice.

    Storing

    The leftovers are delicious, so it is a perfect dish you can make ahead for meal prep, picnics, potlucks, and take-along lunches. (I enjoy the leftovers cold like a quinoa salad.)

    Simply store the leftovers in a sealed container in the refrigerator. We find it keeps for about 4-5 days.

    roasted veggies with balsamic quinoa in a bowl

    For more inspiration, browse all quinoa recipes or gluten-free recipes.

    Bowl of vegan roasted vegetables with quinoa

    Quinoa with Roasted Rainbow Vegetables

    Colorful veggies are roasted to perfection, then combined with quinoa and garlic-balsamic dressing. Easy to prepare and great made ahead of time!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 6 medium bowls

    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 (or grape 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 1/2-inch pieces, woody ends removed. Cut bell peppers and onion into 3/4 to 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 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-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

    *For oil-free roasting: Place a sheet of parchment paper (or Silpat) on the baking pan. Feel free to roast with a drizzle of oil if you prefer, however.
    Onions: If you're not a fan of onions, you can omit or replace with another vegetable. (They're fairly strong in this recipe.)
    Herbs: Fresh basil or parsley is a flavorful addition as well.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Quinoa with Roasted Rainbow Vegetables
    Amount per Serving
    Calories
    152
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    547
    mg
    16
    %
    Carbohydrates
     
    28
    g
    9
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    2422
    IU
    48
    %
    Vitamin C
     
    70
    mg
    85
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Quinoa with Roasted Rainbow Vegetables recipe, also check out:

    • Quinoa Tabbouleh
    • Roasted Vegetable Balsamic Pasta
    • Lentil Quinoa Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating:




    1. Anonymous

      July 09, 2014 at 10:38 pm

      Hate to sound like a picky little kid, but I really don't care for asparagus. Would broccoli work okay as a substitute?

      Reply
      • Kaitlin | The Garden Grazer

        July 10, 2014 at 1:10 pm

        Ha! No worries, everyone has their own preferences. I think broccoli would be a great substitute! Hope you enjoy!

        Reply
    2. Gloriana McElheny

      February 17, 2014 at 7:48 pm

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

      Reply
      • Kaitlin | The Garden Grazer

        February 19, 2014 at 3:09 pm

        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!

        Reply
      • Gloriana McElheny

        February 23, 2014 at 9:05 pm

        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!

        Reply
      • Kaitlin | The Garden Grazer

        February 27, 2014 at 5:27 pm

        So great! Good thinking. Thanks so much for sharing!

        Reply
    3. Amy

      January 17, 2014 at 8:36 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        January 19, 2014 at 3:37 pm

        That's wonderful! Thanks for giving it a try and sharing.

        Reply
    4. Stephie

      June 13, 2013 at 1:11 am

      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!

      Reply
      • Kaitlin | The Garden Grazer

        June 14, 2013 at 3:36 pm

        Thanks so much for the sweet comment. Thrilled to hear you're finding recipes you enjoy!

        Reply
    5. Stephanie DuCharme

      February 12, 2013 at 1:37 pm

      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!

      Reply
      • Kaitlin | The Garden Grazer

        February 12, 2013 at 3:01 pm

        Hey Stephanie, that's awesome! Thanks for giving the recipe a try and sharing it with others.

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer