One-Pot Roasted Vegetable and Quinoa Stew
A hearty, comforting stew featuring roasted autumn vegetables and protein-rich quinoa simmered together for a wholesome meal. This mediterranean-inspired one pot (vegetarian, gluten free) ready in about 60 minutes pairs extra virgin olive oil, large, seeded and diced red bell pepper, large, finely chopped yellow onion 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
- 3 tbsp extra virgin olive oil
- 2 medium, peeled and diced into 1/2-inch cubes carrot
- 1 medium, peeled and diced into 1/2-inch cubes parsnip
- 1 large, seeded and diced red bell pepper
- 1 large, finely chopped yellow onion
- 4, minced garlic cloves
- 1 cup, rinsed quinoa
- 4 cups vegetable broth
- 1 can (14.5 oz), undrained diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 1/2 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 425°F. Toss 2 diced carrots, 1 diced parsnip, and 1 diced red bell pepper with 2 tbsp extra virgin olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges begin to caramelize.
- Step 2: While vegetables roast, heat 1 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 cup rinsed quinoa, 4 cups vegetable broth, 1 can diced tomatoes with juices, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer.
- Step 4: Add the roasted vegetables to the pot, cover, and simmer gently for 20 minutes until quinoa is tender and stew thickens.
- Step 5: Remove from heat and let rest for 5 minutes. Serve garnished with 1/4 cup chopped fresh parsley for brightness.
Frequently asked questions
How long does One-Pot Roasted Vegetable and Quinoa Stew take to make?
Total time is about 60 minutes (15 min prep + 45 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 One-Pot Roasted Vegetable and Quinoa Stew?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Roasted Vegetable and Quinoa Stew?
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 One-Pot Roasted Vegetable and Quinoa Stew 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 One-Pot Roasted Vegetable and Quinoa Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
