One-Pot Roasted Vegetable Quinoa Pilaf

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A wholesome, colorful quinoa dish featuring roasted seasonal vegetables and fresh herbs, perfect as a main or side. This Mediterranean-inspired rice and grain recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, carrot, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 1 medium, diced into 1/2-inch cubes carrot
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 3 tbsp olive oil
• 3 minced garlic cloves
• 2 1/4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced carrot, 1 diced zucchini, and 1 diced red bell pepper with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and slightly caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water until water runs clear. In a large saucepan, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add the rinsed quinoa and toast for 2 minutes, stirring constantly to prevent burning. Pour in 2 1/4 cups vegetable broth and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid absorbed. Remove from heat and let sit covered for 5 minutes.
5. Step 5: Fluff quinoa with a fork, then gently fold in the roasted vegetables, 1/4 cup chopped fresh parsley, 1 tsp lemon zest, and 1/2 tsp black pepper. Adjust salt to taste and serve warm.