One-Pot Roasted Vegetable and Quinoa with Balsamic Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, nutrient-packed meal where tender vegetables and quinoa simmer together in a fragrant herb broth, finished with a tangy balsamic drizzle. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 50 minutes pairs quinoa, vegetable broth, olive oil 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

• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 medium, diced into 1/2-inch cubes red onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh parsley

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, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil, 1 tsp dried oregano, and 1/2 tsp garlic powder. Stir in 1 medium diced zucchini, 1 diced red bell pepper, and 1 diced red onion.
2. Step 2: Place skillet in oven and roast for 30-35 minutes, stirring once halfway through, until quinoa is tender and vegetables are golden at the edges.
3. Step 3: Remove from oven, stir in 1 tbsp balsamic vinegar, 1 tbsp lemon juice, and 2 tbsp chopped parsley. Let rest 5 minutes to let flavors meld.