Herb-Roasted Quinoa & Veggie Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty grain bowl with roasted vegetables, fluffy quinoa, and a zesty tahini dressing. This mediterranean-inspired quick meals (vegan) ready in about 70 minutes pairs quinoa, bell peppers, zucchini 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.

Prep: 30 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: Toss 2 large bell peppers, 1 medium zucchini, and 1 cup mushrooms with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread in an even layer and roast for 25-30 minutes until tender and slightly charred.
  3. Step 3: In a medium pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
  4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 1 tbsp lemon juice, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste.
  5. Step 5: Assemble bowls by layering cooked quinoa and roasted vegetables. Drizzle with tahini dressing and garnish with additional parsley.

Frequently asked questions

How long does Herb-Roasted Quinoa & Veggie Bowl take to make?

Total time is about 70 minutes (30 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 & 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 & 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 & 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 & Veggie Bowl vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes