Slow-Roasted Tomato and Herb Quinoa Bowl
A hearty grain bowl featuring nutty quinoa topped with deeply caramelized tomatoes and a fragrant herb-infused broth. This one pot ready in about 70 minutes pairs quinoa, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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
- 3 cups cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp fresh thyme
- 3 cloves garlic
- 1 1/2 cups vegetable broth
- 1/2 lemon
- 2 cups kale
Instructions
- Step 1: Preheat oven to 375°F. Toss 3 cups cherry tomatoes with 2 tbsp olive oil, 1 tbsp chopped thyme, and 3 minced garlic cloves on a baking sheet; roast for 30 minutes until tomatoes burst and caramelize.
- Step 2: Rinse 1 cup quinoa under cold water, then combine with 1 1/2 cups vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 3: While quinoa cooks, remove stems from 2 cups kale and tear into bite-sized pieces. Heat 1 tbsp olive oil in a skillet over medium heat, add kale, and cook for 5 minutes until wilted and bright green.
- Step 4: Stir 1/2 cup roasted tomatoes and juice of 1/2 lemon into cooked quinoa. Top with remaining roasted tomatoes, wilted kale, and a sprinkle of fresh thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Herb Quinoa Bowl take to make?
Total time is about 70 minutes (25 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 Slow-Roasted Tomato and Herb Quinoa Bowl?
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 quinoa from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Herb Quinoa Bowl?
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 Slow-Roasted Tomato and Herb Quinoa Bowl 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.
What should I serve with Slow-Roasted Tomato and Herb Quinoa Bowl?
A simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable round out the plate. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
This quinoa bowl was a game-changer for my weeknight dinners. The slow-roasted tomatoes added such depth of flavor!
- ★★★★★
My kids actually asked for seconds! The one-pot method made cleanup a breeze after a long day.
- ★★★★☆
Lovely flavors, but the herbs overwhelmed the tomatoes slightly. Still a weekly staple!
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