Herb-Roasted Spring Vegetable Quinoa Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant grain bowl featuring tender roasted spring vegetables and a zesty herb dressing, perfect for a light yet satisfying meal. This mediterranean-inspired vegetarian ready in about 50 minutes pairs quinoa, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 3.8 (12 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Combine 1 cup quinoa and 2 cups vegetable broth in a saucepan, bring to a simmer, cover, and cook for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: Toss 2 tbsp olive oil with 1 cup broccoli, 1 cup carrots, 1 cup zucchini, and 1/4 cup red onion on a baking sheet. Season with salt and pepper.
  3. Step 3: Roast for 20 minutes at 400°F, stirring once halfway, until vegetables are tender and edges are lightly caramelized.
  4. Step 4: Fluff cooked quinoa with a fork, then mix in roasted vegetables, 2 tbsp lemon juice, and 2 tbsp chopped parsley. Adjust seasoning with salt and pepper.

Equipment for this recipe

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Frequently asked questions

How long does Herb-Roasted Spring Vegetable Quinoa Bowl take to make?

Total time is about 50 minutes (15 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 Spring Vegetable Quinoa 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 Spring Vegetable Quinoa 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 Spring Vegetable Quinoa 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.

What goes well with Herb-Roasted Spring Vegetable Quinoa Bowl?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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