Spring Harvest Quinoa Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant medley of roasted spring vegetables, quinoa, and herbed tahini dressing, packed with color and nutrients. This mediterranean-inspired vegetarian (gluten-free) ready in about 55 minutes pairs quinoa, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

1 cup quinoa
1 medium zucchini
1 medium yellow squash
1/2 red onion
2 cloves garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp honey
1 tsp cumin
1/2 tsp paprika

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Equipment for this recipe

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss zucchini, yellow squash, and red onion with 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp paprika. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
Step 2: In a small bowl, whisk lemon juice, honey, remaining 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp paprika.
Step 3: Cook quinoa according to package instructions. Fluff with a fork and stir in roasted vegetables and dressing until well combined.
Step 4: Sauté garlic in a pan for 30 seconds until fragrant, then mix into the quinoa bowl.

Frequently asked questions

How long does Spring Harvest Quinoa Bowl take to make?

Total time is about 55 minutes (20 min prep + 35 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 Spring Harvest 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 Spring Harvest 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 Spring Harvest 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.

Is Spring Harvest Quinoa Bowl vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.