Herb-Roasted Quinoa and Veggie Bowl
A wholesome grain bowl with roasted vegetables, quinoa, and a zesty tahini dressing for a vibrant, nutrient-packed meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 65 minutes pairs quinoa, olive oil, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 quinoa
- 1.5 lbs (carrots, zucchini, bell peppers, cherry tomatoes, red onion) mixed vegetables
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove, minced garlic
- 1/4 cup, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1.5 lbs mixed vegetables with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a baking sheet.
- Step 2: Roast for 25-30 minutes until the vegetables are tender and caramelized, stirring halfway through.
- Step 3: In a medium pot, cook 1 cup quinoa according to package instructions (usually 1:2 quinoa to water ratio). Fluff with a fork.
- Step 4: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 clove minced garlic, and 1/4 cup chopped fresh parsley. Season with salt and pepper.
- Step 5: Assemble the bowl by layering cooked quinoa, roasted vegetables, and tahini dressing. Garnish with additional parsley and a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Quinoa and Veggie Bowl take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Quinoa and Veggie Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Herb-Roasted Quinoa and Veggie Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Quinoa and Veggie Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Quinoa and Veggie Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
