Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A nourishing bowl featuring roasted seasonal vegetables and fluffy quinoa, dressed in a tangy vinaigrette highlighting three quarters of your daily veggie intake. This Mediterranean recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 water
• 1 medium, chopped into 1-inch pieces zucchini
• 1 large, chopped into 1-inch pieces red bell pepper
• 2 medium, sliced diagonally carrot
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 chopped medium zucchini, 1 large chopped red bell pepper, 2 sliced carrots, and 1 chopped red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil, then cover and simmer on low for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
3. Step 3: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1 tsp Dijon mustard until emulsified.
4. Step 4: Fluff the quinoa with a fork and transfer to a large bowl. Add the roasted vegetables and drizzle the lemon vinaigrette over. Toss gently to combine.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the bowl. Serve warm or at room temperature as a satisfying, vegetable-forward meal.