Herb-Roasted Vegetable Medley with Quinoa
Colorful vegetables roasted to tender perfection and served atop fluffy quinoa, seasoned with fresh herbs for a nourishing vegetarian meal. This mediterranean-inspired vegetarian ready in about 55 minutes pairs cut into florets Broccoli, diced Bell peppers, diced Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 cups, cut into florets Broccoli
- 1 cup, diced Bell peppers
- 1 cup, diced Zucchini
- 1 cup Cherry tomatoes
- 1/2 cup, diced Onion
- 2 tbsp Olive oil
- 1/2 tsp Dried thyme
- 1/4 tsp Dried rosemary
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup, uncooked Quinoa
- 2 cups Water
- 2 tbsp, chopped Fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups broccoli florets, 1 cup diced bell peppers, 1 cup diced zucchini, 1 cup cherry tomatoes, and 1/2 cup diced onion with 2 tbsp olive oil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes, stirring once halfway, until vegetables are tender and slightly charred at the edges.
- Step 3: While vegetables roast, rinse 1 cup quinoa under cold water. In a medium saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 4: Fluff the quinoa with a fork and stir in 2 tbsp chopped fresh parsley. Serve the roasted vegetables over the quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Medley with Quinoa 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 Vegetable Medley with Quinoa?
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 cut into florets broccoli from drying out.
Can I substitute ingredients in Herb-Roasted Vegetable Medley with Quinoa?
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 Medley with Quinoa 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 Medley with Quinoa?
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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
