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.)
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.
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.
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!
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.
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.
Quinoa with Roasted Rainbow Vegetables
- 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
- 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.
Nutrition Per Serving (Estimate)
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