Herb Roasted Veggie Quinoa Bowl

Name: Herb Roasted Veggie Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 red onion, chopped; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love whipping up this Herb Roasted Veggie Quinoa Bowl whenever I crave something nutritious and delicious. The combination of roasted vegetables with the fluffy quinoa creates such a delightful texture, and the fresh herbs elevate the flavor profile to a whole new level. It’s a perfect meal for any day of the week and adapts easily to whatever veggies I have on hand. Plus, it’s packed with goodness, making it an ideal dish for health-conscious eaters like me.

Created by

Lillian Hayes

Last updated on 2026-01-15T14:40:28.161Z

When I first made this Herb Roasted Veggie Quinoa Bowl, I was blown away by how simple yet flavorful it was. I roasted a mix of bell peppers, zucchini, and red onions with olive oil, salt, and a sprinkle of rosemary. The aroma that filled my kitchen was intoxicating! I always make sure to cook the quinoa perfectly; I find two parts water to one part quinoa works best for a fluffy texture.

This dish also allows for great customization, which I love! One evening, I experimented with adding some roasted sweet potatoes, and they paired beautifully with the herbs. This meal has quickly become a staple in my home, and I find it’s perfect for meal prepping too!

        Why You Will Love This Recipe
        Vibrant flavors from fresh herbs and roasted veggies
Nutritious and filling, perfect for any meal
Easily customizable with your favorite seasonal produce

      

Understanding the Ingredients

The choice of vegetables in this Herb Roasted Veggie Quinoa Bowl can greatly influence its overall flavor and texture. Red bell peppers add a sweet crunch, while zucchini provides a tender bite. The red onion caramelizes nicely during roasting, contributing a rich, savory depth. Feel free to experiment with seasonal produce—like butternut squash in fall or asparagus in spring—for a fresh twist and to keep this dish exciting all year round.

Quinoa is not just a great source of protein; its unique texture gives this bowl a delightful heartiness. Rinsing the quinoa before cooking is crucial to remove its natural coating, called saponin, which can impart bitterness. Invest in a fine-mesh sieve for this step, which will help ensure you get perfectly fluffy quinoa as it cooks.

Perfecting the Roasting Technique

Achieving that perfect roast on your vegetables is all about timing and temperature. Preheating your oven to 425°F (220°C) ensures an ideal environment for caramelization. Use a rimmed baking sheet to allow the heat to circulate evenly around the veggies, promoting a beautiful golden-brown finish. Keep an eye on the vegetables; you want them tender but slightly crisp, so check for doneness around the 20-minute mark—this is when they start to caramelize and release those delicious flavors.

Another key aspect of roasting is spacing. Avoid overcrowding the baking tray. This allows the moisture to escape, leading to crispy edges instead of steamed veggies. If necessary, conduct the roasting in batches. This little tip can elevate your dish to a whole new level, enhancing the overall texture and flavor.

Ingredients

Gather the following ingredients to create your Herb Roasted Veggie Quinoa Bowl:

Ingredients

1 cup quinoa
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 red onion, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley for garnish

Ensure all your ingredients are prepped and ready before moving on to the next steps.

Instructions

Follow these steps to prepare your Herb Roasted Veggie Quinoa Bowl:

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking tray, combine diced red bell pepper, zucchini, and red onion. Drizzle with olive oil, and sprinkle with oregano, basil, salt, and pepper. Toss to coat evenly.

Roast for about 25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Quinoa

While the veggies are roasting, rinse the quinoa under cold water to remove its bitter coating. In a medium saucepan, bring vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

Combine and Serve

Once the quinoa and vegetables are ready, fluff the quinoa with a fork and mix in the roasted veggies. Adjust seasoning if necessary. Serve warm, garnished with fresh parsley for added flavor and presentation.

Enjoy your delicious Herb Roasted Veggie Quinoa Bowl!

Pro Tips

Feel free to get creative with your vegetable choices
seasonal veggies work beautifully in this recipe. Additionally, you can add protein-rich toppings like chickpeas or grilled chicken for an extra boost.

Make-Ahead and Storage Tips

If you’re looking to save time, both the quinoa and roasted vegetables can be prepared in advance. Cooked quinoa can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat it in the microwave or on the stovetop with a splash of water to revive its fluffiness before serving. The roasted veggies will also keep well—store them in the fridge and simply reheat them when you're ready to enjoy your bowl.

For longer storage, you can freeze the cooked quinoa and roasted vegetables individually. Spread them out on a baking sheet to freeze them solid before transferring to airtight containers. When stored this way, they can last up to three months. Just remember to thaw overnight in the refrigerator before reheating to prevent mushiness.

Serving Suggestions

This quinoa bowl can be a versatile base for various toppings to match your taste preferences. Try adding a dollop of hummus or a sprinkle of crumbled feta for added creaminess and flavor. A drizzle of balsamic glaze or tahini dressing can also elevate the dish further, introducing an enjoyable richness that complements the roasted vegetables.

For a heartier meal, consider pairing this bowl with grilled chicken or chickpeas for an additional protein boost. A handful of fresh spinach or arugula on the bottom of the bowl can provide a nice contrast in temperature, adding freshness and nutrition with every bite. Don’t hesitate to layer flavors—this bowl is a canvas for your culinary creativity!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! This recipe works well with other grains like farro or brown rice.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

→ Can I prepare this bowl ahead of time?

Yes, you can prepare the quinoa and roasted veggies a day in advance. Just reheat before serving.

→ What can I serve this bowl with?

This dish pairs well with grilled chicken, tofu, or simply as a standalone vegetarian meal.