Herb-Roasted Vegetable and Quinoa Bowl

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

A hearty bowl of quinoa and roasted vegetables tossed with fresh herbs, offering a satisfying meal that's both nutritious and colorful. This mediterranean-inspired vegetarian ready in about 60 minutes pairs rinsed quinoa, chicken broth, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a medium pot, bring 1 cup rinsed quinoa and 2 cups chicken broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
  2. Step 2: Toss 1 medium diced zucchini, 1 diced red bell pepper, and 1/2 diced red onion with 2 tbsp olive oil, 1 tsp dried thyme, and 1/2 tsp dried rosemary in a roasting pan.
  3. Step 3: Roast for 20 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
  4. Step 4: Fluff the cooked quinoa with a fork and transfer to a serving bowl. Stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice.
  5. Step 5: Top the quinoa with the roasted vegetables and serve warm.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 60 minutes (25 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 Vegetable and 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 rinsed quinoa from drying out.

Can I substitute ingredients in Herb-Roasted Vegetable and 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 Vegetable and 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 Vegetable and 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.

What others are saying

Related recipes