Lemon-Dill Quinoa Bowl with Roasted Vegetables

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

A vibrant bowl of fluffy quinoa, caramelized vegetables, and a bright lemon-dill dressing for a nourishing, no-cook dressing meal. This mediterranean-inspired vegetarian ready in about 45 minutes pairs rinsed quinoa, water, halved cherry tomatoes 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.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss diced zucchini, yellow squash, red bell pepper, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
  2. Step 2: Roast for 20-25 minutes until vegetables are tender and edges are caramelized, stirring once halfway.
  3. Step 3: While vegetables roast, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  4. Step 4: In a small bowl, whisk together 1/4 cup chopped dill, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon olive oil. Season with a pinch of salt.
  5. Step 5: Fluff cooked quinoa with a fork, then combine with roasted vegetables and lemon-dill dressing. Top with 1/4 cup crumbled feta before serving.

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Frequently asked questions

How long does Lemon-Dill Quinoa Bowl with Roasted Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 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 Lemon-Dill Quinoa Bowl 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 rinsed quinoa from drying out.

Can I substitute ingredients in Lemon-Dill Quinoa Bowl 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 Lemon-Dill Quinoa Bowl 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.

What goes well with Lemon-Dill Quinoa Bowl with Roasted Vegetables?

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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