DeKalb Harvest Grain Bowl with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A nourishing bowl featuring a mix of grains, roasted seasonal vegetables, and a tangy vinaigrette. This american-inspired vegetarian ready in about 45 minutes pairs uncooked Quinoa, Water, Broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, uncooked Quinoa
• 2 cups Water
• 2 cups Broccoli florets
• 1 medium, sliced Bell peppers
• 1 medium, sliced Zucchini
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp Honey
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 2 cups broccoli florets, 1 sliced bell pepper, and 1 sliced zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa and 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
3. Step 3: In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp olive oil to make the dressing.
4. Step 4: In a large bowl, combine the cooked quinoa, roasted vegetables, and 2 tbsp chopped fresh parsley. Drizzle with the dressing and toss to combine.