Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette
A colorful bowl of roasted bell peppers, zucchini, and onions over fluffy quinoa, dressed with a zesty lemon-herb vinaigrette for a balanced, refreshing meal. This american-inspired vegetarian (vegetarian, gluten-free) ready in about 45 minutes pairs rinsed quinoa, water, cut into 1/2-inch slices zucchini 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 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, rinsed quinoa
- 2 cups water
- 1, cut into 1/2-inch strips red bell pepper
- 1, cut into 1/2-inch strips yellow bell pepper
- 1, cut into 1/2-inch slices zucchini
- 1, cut into wedges red onion
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove, minced garlic
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 red bell pepper (1/2-inch strips), 1 yellow bell pepper (1/2-inch strips), 1 zucchini (1/2-inch slices), and 1 red onion (wedges) with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
- Step 2: Roast for 20-25 minutes until vegetables are tender and slightly charred, stirring once halfway through.
- Step 3: While vegetables roast, cook 1 cup quinoa in 2 cups water over medium heat for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 cup chopped parsley to make the vinaigrette.
- Step 5: Fluff cooked quinoa and toss with roasted vegetables. Drizzle with vinaigrette and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette take to make?
Total time is about 45 minutes (20 min prep + 25 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 Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette?
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 rinsed quinoa from drying out.
Can I substitute ingredients in Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette?
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 Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette 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 Triple Roasted Vegetable and Quinoa Bowl with Citrus Vinaigrette 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.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
