Herb-Roasted Quinoa & Vegetable Medley
A protein-packed grain dish featuring roasted quinoa, seasonal vegetables, and aromatic herbs for a wholesome, satisfying meal. This international-inspired sheet pan (vegetarian) ready in about 55 minutes pairs quinoa, olive oil, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 (bell peppers, zucchini, carrots, and sweet potatoes, diced) mixed vegetables
- 3 tbsp olive oil
- 3 cloves (minced) garlic
- 1 tbsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: Toss 1.5 lbs mixed vegetables with 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp oregano, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Spread in an even layer.
- Step 3: Roast for 25-30 minutes until vegetables are tender and slightly caramelized, stirring halfway through.
- Step 4: In a medium pot, rinse 1 cup quinoa under cold water. Cook in 2 cups boiling water (or broth) for 15-20 minutes until fluffy. Fluff with a fork and mix with roasted vegetables. Season with additional salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Quinoa & Vegetable Medley take to make?
Total time is about 55 minutes (25 min prep + 30 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 & Vegetable Medley?
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 & Vegetable Medley?
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 & Vegetable Medley 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 & Vegetable Medley 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
- ★★★★★
This has become our go-to sheet pan dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
