Herb-Roasted Quinoa with Roasted Vegetables
A wholesome, one-pan meal featuring fluffy quinoa, roasted root vegetables, and a herby seasoning for a vibrant, nutrient-packed dish. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs uncooked quinoa, medium, sliced carrots, medium, cubed sweet potatoes 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 medium, sliced carrots
- 1 medium, cubed sweet potatoes
- 1 cup, florets broccoli
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss carrots, sweet potatoes, broccoli, garlic, oregano, thyme, salt, and pepper with olive oil on a baking sheet.
- Step 2: Spread in an even layer and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and golden.
- Step 3: In a separate pot, cook quinoa according to package instructions, then fluff with a fork. Fold into the roasted vegetables and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Quinoa with Roasted Vegetables take to make?
Total time is about 55 minutes (20 min prep + 35 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 with Roasted Vegetables?
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 uncooked quinoa from drying out.
Can I substitute ingredients in Herb-Roasted Quinoa with Roasted Vegetables?
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 with Roasted Vegetables 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 with Roasted Vegetables 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
