Healthy Dinner Roasted Veggie Quinoa Plate

Name: Healthy Dinner Roasted Veggie Quinoa Plate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 sweet potato, cubed; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 teaspoon cumin; 1 tablespoon lemon juice; Fresh parsley, chopped; Feta cheese, crumbled (optional); Sliced avocado (optional)

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We love making this Healthy Dinner Roasted Veggie Quinoa Plate for a quick and nutritious meal. It’s packed with vibrant vegetables, protein-rich quinoa, and seasoned perfectly to create a delightful burst of flavors. Perfect for weeknights or meal prep, this recipe is super easy to customize based on what veggies you have on hand. I can whip this up in under 30 minutes, making it an ideal choice for busy days. Trust me, it’s a dish you’ll want to keep on repeat!

Created by

Maeve Colchester

Last updated on 2026-01-14T01:41:35.044Z

When I first tried this Healthy Dinner Roasted Veggie Quinoa Plate, I was amazed at how quickly it came together without sacrificing flavor. The combination of roasted vegetables and fluffy quinoa creates a satisfying meal that feels both indulgent and good for you. I made it for my family one night, and they devoured every last bite!

What I’ve found works best is using a variety of colors and textures in the vegetables. For instance, pairing sweet potatoes with bell peppers and zucchini adds a delicious depth of flavor. Also, don’t skip the seasoning—using herbs and spices really elevates the dish!

        Why You'll Love This Recipe
        Nutritious and filling, perfect for a wholesome dinner
Easily customizable with your favorite veggies
Quick to prepare, making it ideal for busy weeknights

      

Choosing the Right Vegetables

The beauty of this Healthy Dinner Roasted Veggie Quinoa Plate lies in its versatility. You can easily swap in seasonal vegetables or whatever you have on hand. For instance, cauliflower, broccoli, or asparagus can add delightful textures and flavors to this dish. Just make sure to cut your vegetables into uniform sizes, so they roast evenly and become perfectly tender without burning. If you're using denser vegetables, like carrots or parsnips, consider pre-roasting them for 10 minutes before adding softer vegetables to the mix.

Colorful vegetables not only make the plate appealing but also contribute a variety of vitamins and minerals. Aim for a mix of colors—greens, reds, and yellows—to maximize nutritional benefits. Each vegetable brings its own unique flavor and texture; for instance, the sweetness of roasted sweet potatoes beautifully balances the acidity of the cherry tomatoes, creating a harmonious dish.

Perfecting Your Quinoa

Getting the quinoa just right is crucial for the overall texture of your dish. Rinsing the quinoa before cooking helps remove its natural coating called saponin, which can taste bitter if not washed off. I recommend a fine-mesh strainer to ensure all the grains are thoroughly rinsed. Cooking the quinoa in vegetable broth, instead of water, infuses it with extra flavor that complements the roasted veggies seamlessly.

After bringing the quinoa to a boil, reduce the heat to low and let it simmer with the lid on. This step is important! Cooking with a lid traps the steam, which helps the quinoa fluff up perfectly. If you find it becomes mushy, you may be cooking it too long or using too much liquid. Keep a close eye on the time—typically, 15 minutes should do it for fluffy quinoa.

Ingredients

Roasted Veggies

1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 sweet potato, cubed
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder

Quinoa

1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon cumin
1 tablespoon lemon juice

Toppings

Fresh parsley, chopped
Feta cheese, crumbled (optional)
Sliced avocado (optional)

Instructions

Preheat Oven and Prepare Veggies

Preheat your oven to 425°F (220°C). In a large bowl, toss the red bell pepper, zucchini, cherry tomatoes, and sweet potato with olive oil, salt, pepper, and garlic powder until evenly coated.

Roast the Veggies

Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes until tender and slightly caramelized.

Cook the Quinoa

While the veggies roast, combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, or until all the liquid is absorbed.

Combine and Serve

Once cooked, stir in cumin and lemon juice to the quinoa. Top with roasted veggies and any optional toppings like parsley, feta, or avocado before serving.

Pro Tips

For extra flavor, consider adding a sprinkle of smoked paprika or a drizzle of balsamic glaze over the roasted veggies. Experiment with seasonal vegetables to keep the dish exciting!

Serving Suggestions

This Roasted Veggie Quinoa Plate can easily be transformed into a complete meal by adding a source of protein. Consider grilled chicken, chickpeas, or tofu alongside the quinoa and vegetables. Nestling the protein into the veggies adds an extra element of flavor, making every bite more satisfying.

Garnishing your dish with fresh herbs like parsley not only enhances the aroma but also adds a fresh, bright note to the plate. If you're a cheese lover, crumbled feta brings a creamy, tangy contrast to the roasted flavors, while slices of avocado add a rich creaminess that fills you up. Don't be shy to experiment and find what combination you prefer!

Make-Ahead and Storage Tips

This recipe is excellent for meal prepping. You can roast the veggies and cook the quinoa in advance, storing them separately in airtight containers for up to five days in the refrigerator. When you're ready to enjoy your meal, simply reheat the quinoa and vegetables in a microwave or skillet, and add a splash of lemon juice for freshness.

If you want to extend the shelf-life further, you can freeze the roasted vegetables. Just ensure they cool completely before transferring them to freezer-safe bags. When you're craving this healthy dish, simply thaw the veggies overnight in the fridge and reheat before serving. It’s such a quick way to have a nutritious dinner ready when you need it!

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice for quinoa, but cooking times will differ. Brown rice typically takes about 40-45 minutes to cook.

→ Is this dish vegan?

Absolutely! Just skip the feta cheese or use a plant-based alternative.

→ How can I store leftovers?

Store leftover quinoa and roasted veggies in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

→ Can I make this ahead of time?

Yes, you can prepare the quinoa and roasted veggies in advance. Just combine before eating for a quick meal!