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Roasted Vegetables with Quinoa

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The idea for this dish came from Recipe Girl's Orzo with Roasted Vegetables. We tested it with orzo, too, but love the way it turned out with quinoa. We also added a bunch more vegetables! This recipe is very flexible, so feel free to switch up the vegetables based on what you have on hand or what you prefer. We also love that this dish can be served warm right away, but also tastes great cold for lunch the next day!

Ingredients

Food
Amt
Units
Prep
Notes
1 eggplant, 1 inch dice
eggplant
1
1 inch dice
2 bell peppers (any color), 1 inch dice
bell peppers (any color)
2
1 inch dice
1 yellow squash, 1 inch dice
yellow squash
1
1 inch dice
1 zucchini, 1 inch dice
zucchini
1
1 inch dice
2 cups broccoli florets
broccoli florets
2
cups
2 cups cauliflower florets
cauliflower florets
2
cups
2 cups brussel sprouts, halved or quartered
brussel sprouts
2
cups
halved or quartered
1 red onion, 1 inch dice
red onion
1
1 inch dice
4 garlic cloves, finely chopped
garlic cloves
4
finely chopped
⅔ cup olive oil, divided
olive oil
cup
divided
2 teaspoons sea salt, divided
sea salt
2
teaspoons
divided
1 teaspoon black pepper, divided
black pepper
1
teaspoon
divided
⅔ cups dry quinoa
dry quinoa
cups
⅓ cup fresh lemon juice
fresh lemon juice
cup
15 fresh basil leaves, cut into strips
fresh basil leaves
15
cut into strips
optional: 1 cup crumbled feta cheese
optional: crumbled feta cheese
1
cup
optional: 1 cup pine nuts, toasted
optional: pine nuts
1
cup
toasted

Method

Preheat oven to 400 degrees. Toss eggplant, peppers, squash, zucchini, broccoli, cauliflower, brussel sprouts, red onion, and garlic with 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once halfway through. While vegetable are roasting, cook 2/3 cup of quinoa according to package instructions. Make dressing by whisking together 1/3 cup olive oil, 1/3 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Transfer cooked quinoa to a large serving bowl and add the lemon dressing. When vegetables are done, scrape them and all juices from the pan into the serving bowl with the quinoa. Top with fresh basil. Serve with feta and pine nuts as optional toppings.

Prep time
20 min
Cook time
40 min
Yields/Serves:
12
Nutrition Information

Yum Ratings

😫😟😐😀😍 “My favorite thing I've eaten in a while!” —Sarah, a grown up
😫😟😐😀😍 “A unique combo of hearty and refreshing!” —Heidi, a grown up
😫😟😐😀😍 “It's amazeballs!” —Alexis, a grown up
😫😟😐😀😍 “Love the lemon!” —Carmen, a grown up