Quinoa with Roasted Rainbow Vegetables

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

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

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

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

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

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 other herbs of choice like dried oregano, Italian seasonings, etc.

Note: I keep the dressing oil-free, but you can drizzle in a tablespoon of good quality olive oil if desired.

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 is 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.

Different grains: Try it with a base of cooked brown rice, farro, or other grains of choice instead of quinoa if desired.

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.

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

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

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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

US CustomaryMetric

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.

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

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

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