One-Pot Lemon Herb Quinoa with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, one-pan meal featuring tender quinoa and seasonal vegetables in a bright lemon-herb sauce, ready in 45 minutes. This mediterranean-inspired one pot (vegetarian, gluten free) ready in about 45 minutes pairs quinoa, vegetable broth, 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 rice, quinoa, or a quick salad. 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 zucchini
• 1 medium yellow onion
• 2 carrots
• 1 red bell pepper
• 2 tbsp olive oil
• 1 lemon
• 2 tbsp fresh parsley
• 1 tsp dried thyme
• 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 1 cup rinsed quinoa, 2 cups vegetable broth, 1 medium zucchini diced, 1 medium yellow onion diced, 2 carrots peeled and diced, and 1 red bell pepper diced. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
2. Step 2: Bring mixture to a gentle simmer on stovetop over medium heat, cover with lid, and transfer to oven. Bake 25-30 minutes until quinoa is tender and vegetables are fork-tender.
3. Step 3: Remove from oven, stir in 1 lemon zested and 1 lemon juiced, then add 2 tbsp fresh parsley. Let stand 5 minutes before serving.