Sun-Roasted Vegetable & Herb Quinoa Bowl
A vibrant bowl of seasonal vegetables roasted to perfection and tossed with protein-packed quinoa, finished with a zesty lemon-herb dressing. This mediterranean-inspired vegetarian (gluten-free) ready in about 57 minutes pairs cherry tomatoes, medium, sliced 1/2-inch thick zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 352 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 cherry tomatoes
- 1 medium, sliced 1/2-inch thick zucchini
- 1, seeded and sliced 1/2-inch thick red bell pepper
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 cup, rinsed quinoa
- 2 cups vegetable broth
- 1/4 cup, chopped fresh basil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 cup cherry tomatoes, 1 medium sliced zucchini, and 1 seeded sliced red bell pepper with 2 tbsp olive oil and 1 tsp dried oregano; spread in a single layer on a parchment-lined baking sheet.
- Step 2: Roast for 20-22 minutes until vegetables are tender and edges are slightly caramelized, stirring once halfway through.
- Step 3: While vegetables roast, combine 1 cup rinsed quinoa and 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 and quinoa is fluffy.
- Step 4: Whisk together 1/4 cup chopped fresh basil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper for the dressing.
- Step 5: Fluff cooked quinoa with a fork, then toss with roasted vegetables and 3 tbsp of the lemon-herb dressing until evenly coated. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Roasted Vegetable & Herb Quinoa Bowl take to make?
Total time is about 57 minutes (20 min prep + 37 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 Sun-Roasted Vegetable & 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 cherry tomatoes from drying out.
Can I substitute ingredients in Sun-Roasted Vegetable & 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 Sun-Roasted Vegetable & 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.
Is Sun-Roasted Vegetable & Herb Quinoa Bowl gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
