Oh my goodness, where do I even start? Cooking is such a joyful experience for me, especially when I get to whip up something as vibrant and nourishing as my Roasted Veggie & Quinoa Bake! Seriously, it’s not just a meal; it’s a celebration of fresh veggies and wholesome grains. I love how this dish fits perfectly into a healthy lifestyle—it’s packed with nutrients and flavor without sacrificing an ounce of deliciousness. Plus, it’s super versatile! You can toss in whatever veggies you have on hand, making it perfect for those busy weeknights or meal prep Sundays. The smell of roasting veggies wafting through my kitchen is just heavenly, and I can’t help but feel good knowing I’m treating my body right with every bite. So, grab your aprons, and let’s make something wonderful together!
Ingredients List
Here’s what you’ll need to create your delicious Roasted Veggie & Quinoa Bake. I promise, it’s simple and straightforward!
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, zucchini, carrots), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1/2 cup shredded cheese (optional, but oh so tasty!)
These ingredients come together to create a colorful, hearty dish that’s not only satisfying but also super good for you!
How to Prepare Roasted Veggie & Quinoa Bake
Let’s dive into the fun part—making this fantastic Roasted Veggie & Quinoa Bake! Trust me, it’s easier than it sounds and oh-so rewarding. Just follow these steps, and you’ll have a delicious, nutritious meal in no time!
Preheat the Oven and Cook Quinoa
First things first, preheat your oven to 400°F (200°C). This way, it’s all nice and hot when we’re ready to roast those veggies! While that’s warming up, rinse your quinoa under cold water. This little step helps remove any bitterness, and it’s super simple. Once rinsed, toss the quinoa into a pot with 2 cups of vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes. You’ll know it’s done when the quinoa is fluffy and has absorbed all the broth—yum!
Roast the Vegetables
Now onto the veggies! Chop up your mixed vegetables—think colorful bell peppers, zucchini, and carrots. Toss them into a bowl with olive oil, garlic powder, onion powder, salt, and pepper. I like to get my hands in there and give it all a good mix; it’s so satisfying! Spread those seasoned veggies on a baking sheet in a single layer and pop them in the oven. Roast for about 20 minutes until they’re tender and slightly caramelized. The smell? Absolutely divine!
Combine Ingredients and Final Bake
Once your quinoa and veggies are ready, it’s time to bring them together! In a large bowl, mix the fluffy quinoa with the roasted vegetables. If you’re feeling cheesy (who isn’t?), stir in that shredded cheese now. Transfer everything to a baking dish and give it a final bake for about 10 minutes. This step melds all those flavors together beautifully. When it’s done, you’ll have a gorgeous, hearty bake that’s just waiting to be devoured!
Why You’ll Love This Recipe
- It’s packed with nutritious and colorful veggies that make every bite a delight!
- Super simple to prepare—perfect for busy weeknights or meal prepping.
- Flavorful and satisfying, with a lovely blend of textures from the quinoa and roasted veggies.
- Completely customizable; use whatever vegetables you have on hand!
- Healthy and filling, making it an ideal main dish for any meal.
Tips for Success
Now, let’s chat about some pro tips to make your Roasted Veggie & Quinoa Bake absolutely perfect! First off, don’t be afraid to mix and match your vegetables. If you’ve got some broccoli, spinach, or even sweet potatoes lying around, toss them in! Just keep the cooking time in mind, as denser veggies might need a bit longer to roast.
Another little secret? Make sure you let your quinoa sit covered for a few minutes after cooking. This will help it fluff up even more! And if you want to add a bit of zing, try squeezing some lemon juice over the finished dish right before serving. It really brightens everything up! Oh, and if you’re looking to make it dairy-free, you can skip the cheese altogether or use a plant-based alternative. Trust me, you’ll still love it!
Nutritional Information
Curious about the nutritional benefits of this Roasted Veggie & Quinoa Bake? Here’s a quick breakdown of what you can expect per serving:
- Calories: 250
- Fat: 10g
- Protein: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 3g
- Sodium: 300mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you choose. But no matter what, you’re fueling your body with goodness!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about my Roasted Veggie & Quinoa Bake is its versatility. Feel free to swap in any veggies you have on hand or that you love! Broccoli, sweet potatoes, asparagus, or even leafy greens like spinach work beautifully. Just keep in mind that denser vegetables might need a little extra roasting time to become tender.
Is this dish suitable for meal prep?
Yes, yes, yes! This bake is perfect for meal prep. You can store leftovers in an airtight container in the fridge for up to five days. When you’re ready to enjoy it again, just pop it in the microwave or reheat in the oven until warmed through. It makes for a quick and nutritious lunch or dinner option throughout the week!
How can I make it vegan-friendly?
Great news—this Roasted Veggie & Quinoa Bake is already vegan-friendly! The ingredients are all plant-based, so you can enjoy it guilt-free. If you want to add a cheesy flavor without dairy, consider using nutritional yeast or a vegan cheese alternative. Either way, you won’t miss out on any deliciousness!
Storage & Reheating Instructions
Got leftovers? No problem! To store your Roasted Veggie & Quinoa Bake, simply place it in an airtight container and pop it in the fridge. It will stay fresh for up to five days. When you’re ready to enjoy it again, you can reheat it in the microwave for a quick meal or warm it up in the oven at 350°F (175°C) for about 15 minutes. Just cover it with foil to keep it from drying out. I promise, it tastes just as good the next day—if not better, thanks to all those flavors mingling together!
For more healthy recipes, check out our blog for inspiration!
And if you’re interested in the health benefits of quinoa, you can read more here.
Print
Roasted Veggie & Quinoa Bake: 5 Reasons You’ll Adore It
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A nutritious and flavorful dish made with roasted vegetables and quinoa.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- While quinoa cooks, chop mixed vegetables and toss with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Mix cooked quinoa with roasted vegetables in a large bowl.
- If desired, stir in shredded cheese.
- Transfer to a baking dish and bake for an additional 10 minutes.
Notes
- Substitute vegetables based on preference.
- Can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Roasted Veggie & Quinoa Bake, healthy recipe, vegetarian dish