Quinoa & Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A nutrient-packed side dish where quinoa cooked with half the usual water is perfectly balanced with a colorful mix of roasted seasonal vegetables. This Mediterranean-inspired vegetarian recipe, ready in about 32 minutes, pairs quinoa, water, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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

• 1/2 cup, rinsed quinoa
• 3/4 cup water
• 1 cup, halved cherry tomatoes
• 1/2 cup, sliced red onion
• 1 tsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup quinoa under cold water until water runs clear. Combine rinsed quinoa, 3/4 cup water, and 1/4 tsp salt in a small saucepan.
2. Step 2: Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Toss 1 cup cherry tomatoes and 1/2 cup sliced red onion with 1 tsp olive oil on a baking sheet. Roast at 400°F for 12 minutes until tomatoes are slightly blistered.
4. Step 4: Fluff cooked quinoa with a fork, then stir in 1 tbsp lemon juice and 1/2 tsp dried oregano until combined.
5. Step 5: Gently fold in roasted vegetables, 1/4 tsp salt, and 1/8 tsp pepper. Let sit for 5 minutes to meld flavors before serving.