One-Pot Lemon-Dill Quinoa with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, single-pot meal featuring fluffy quinoa roasted with seasonal vegetables and bright lemon-dill flavors. This american-inspired vegetarian ready in about 45 minutes pairs quinoa, vegetable broth, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes yellow squash
• 1, diced into 1/2-inch cubes red bell pepper
• 1 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/4 cup, chopped fresh dill
• 1, zested and juiced lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, combine quinoa, vegetable broth, diced zucchini, diced yellow squash, diced red bell pepper, and halved cherry tomatoes. Drizzle with 2 tbsp olive oil and stir to coat.
2. Step 2: Add 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine, then place skillet in the preheated oven and roast for 25 minutes, until vegetables are tender and quinoa is fully cooked.
3. Step 3: Remove skillet from oven, stir in 1/4 cup chopped fresh dill, 1 tablespoon lemon zest, and 1 tablespoon lemon juice. Let sit for 5 minutes to allow flavors to meld before serving.