Roasted Veggie Quinoa Skillet

Name: Roasted Veggie Quinoa Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon dried oregano

Highlighted under: Healthy & Light

When I first made this Roasted Veggie Quinoa Skillet, I was put off by how simple it seemed, but the flavors truly blew me away. There's something special about the combination of roasted vegetables paired with fluffy quinoa that makes it a nourishing, vibrant meal. Plus, this dish is incredibly versatile; you can use whatever seasonal vegetables you have on hand. It’s perfect for a cozy weeknight dinner or meal prep for the week ahead. Trust me, once you try this, it will become a staple in your kitchen.

Created by

Piper Andrews

Last updated on 2026-01-18T02:58:12.875Z

As I experimented with different vegetables and seasonings, I learned that roasting brings out the natural sweetness of the veggies, making them irresistible. The aroma that fills the kitchen is comforting and reminds me of family gatherings. I discovered that tossing the quinoa with a little olive oil after cooking enhances the dish's overall texture and flavor.

This recipe is not only packed with nutrients, but it’s also visually stunning! I often recommend adding a splash of lemon or a sprinkle of feta cheese for an extra layer of taste. It became a family favorite for its warmth and heartiness!

        What You'll Love About This Recipe
        Nutritious and filling - it's a complete meal in a bowl!
Versatile - customize with any of your favorite veggies.
Packed with flavors that speak to both comfort and health.

      

Cooking Quinoa Perfectly

Cooking quinoa may seem straightforward, but achieving the perfect fluffy texture requires attention. I recommend rinsing the quinoa thoroughly under cold water before cooking; this removes the natural coating called saponin, which can impart a bitter taste. Boil the quinoa in vegetable broth for added flavor, and keep the heat on medium-low to prevent it from boiling over. Once it's simmering, cover the pot tightly to trap steam and ensure even cooking.

After about 15 minutes, you'll know the quinoa is done when it's absorbed all the liquid and the grains look slightly transparent with the germ ring visible. Allow it to sit off heat for a few minutes before fluffing with a fork. This resting period allows the grains to firm up, preventing a mushy consistency.

Roasting Vegetables to Perfection

Roasting brings out the natural sweetness in vegetables, which is the key to elevating the flavors in this dish. Cut your veggies into uniform sizes to ensure even cooking; a mix of varying shapes can lead to inconsistency in texture. For instance, the zucchini and bell pepper should be diced into ½-inch pieces to roast beautifully alongside the cherry tomatoes and red onion. Don't forget to leave some space between them on the baking sheet to allow for proper caramelization.

Check on the vegetables halfway through roasting; give them a stir to ensure all sides get that golden char. You want the edges to be lightly browned and the centers soft but not mushy. If using denser vegetables like carrots or sweet potatoes, consider increasing the roasting time by about 5–10 minutes but check frequently to avoid overcooking.

Ingredients

Gather the following ingredients for a delightful and nutritious meal:

Ingredients

1 cup quinoa
2 cups vegetable broth
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried oregano

This combination of ingredients results in a colorful and nutritious dish that is sure to satisfy!

Instructions

Follow these simple steps to create your Roasted Veggie Quinoa Skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, pepper, garlic powder, and oregano.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly charred.

Cook the Quinoa

While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth, then bring to a boil. Lower the heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed.

Combine and Serve

Once the quinoa is cooked and the vegetables are roasted, fluff the quinoa with a fork and mix in the roasted veggies. Serve warm, and enjoy your nutritious meal!

This easy method ensures every bite is packed with flavor!

Pro Tips

Feel free to add your favorite spices or proteins like chickpeas or grilled chicken for a heartier meal.

Ingredient Substitutions

This Roasted Veggie Quinoa Skillet is highly adaptable. If you find yourself without zucchini or bell peppers, feel free to substitute with seasonal favorites like asparagus or broccoli. Additionally, frozen vegetables can be a convenient alternative; just ensure they are thawed and drained well before tossing with oil and seasoning. For a protein boost, consider adding chickpeas or black beans during the last few minutes of roasting.

For those with different dietary needs, quinoa can be switched out for farro or brown rice, keeping in mind that cooking times may vary. If looking to reduce carbs, cauliflower rice is a fantastic low-carb substitute that can easily be incorporated at the end, requiring only a light sauté until tender.

Storing and Reheating

This dish makes excellent leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they meld together overnight. When reheating, I suggest using a microwave or a skillet; add a splash of vegetable broth to keep quinoa fluffy and prevent it from drying out. Heat on medium heat until warmed through, stirring occasionally.

If you plan to meal prep, consider separating the quinoa and roasted vegetables when storing. This method retains the texture of the veggies and allows you to easily mix and match with other dishes throughout the week. For longer storage, freeze the leftovers in portions for up to 2 months, ensuring any air is pressed out to prevent freezer burn.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well here. Just adjust the roasting time as needed.

→ How long can I store leftovers?

You can store leftovers in the fridge for up to 3 days in an airtight container.

→ Can I add meat to this dish?

Absolutely! Chicken, shrimp, or tofu can be added for extra protein.

→ Is this recipe gluten-free?

Yes, quinoa is gluten-free, making this recipe suitable for gluten-sensitive individuals.