Market Basket Vegetable Medley with Herbed Quinoa
A colorful summer market-inspired bowl featuring roasted root vegetables and quinoa infused with fresh herbs. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs medium sweet potatoes, medium carrots, medium zucchini 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
- 2 medium sweet potatoes
- 2 medium carrots
- 1 medium zucchini
- 1 cup cherry tomatoes
- 3/4 cup quinoa
- 1 1/2 cups chicken broth
- 1 tbsp fresh thyme
- 2 tbsp fresh parsley
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes and 2 medium carrots into 1/2-inch cubes. Slice 1 medium zucchini into 1/4-inch half-moons. Toss with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet.
- Step 2: Roast vegetables for 25 minutes, stirring halfway, until tender and caramelized at edges.
- Step 3: Meanwhile, rinse 3/4 cup quinoa under cold water. Combine with 1 1/2 cups chicken broth and 1 tbsp fresh thyme in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 4: Fluff cooked quinoa with a fork, then fold in 2 tbsp chopped fresh parsley and roasted vegetables. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Market Basket Vegetable Medley with Herbed Quinoa take to make?
Total time is about 65 minutes (25 min prep + 40 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 Market Basket Vegetable Medley with Herbed 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 medium sweet potatoes from drying out.
Can I substitute ingredients in Market Basket Vegetable Medley with Herbed 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 Market Basket Vegetable Medley with Herbed 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.
Is Market Basket Vegetable Medley with Herbed Quinoa 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
- ★★★★★
Quick and healthy. Made for my family and they were impressed.
- ★★★★★
This recipe is a winner! The herbed quinoa complements the vegetables beautifully.
- ★★★★☆
The quinoa was a bit dry, but the vegetables were perfect. My kids loved it!
