Herb Roasted Veggie Quinoa Bowl

Name: Herb Roasted Veggie Quinoa Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 medium zucchini, diced; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 cup sliced mushrooms; 1 medium red onion, diced; 3 tablespoons olive oil; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; Salt and pepper to taste; Lemon wedges; Additional fresh herbs, if desired

Highlighted under: Healthy & Light

I absolutely love how this Herb Roasted Veggie Quinoa Bowl brings together vibrant flavors and textures that are perfect for any meal. Each bite bursts with freshness from the herbs, and the nutty quinoa is an excellent base that absorbs all the delicious essences. Plus, it’s a fantastic way to incorporate a variety of vegetables into my diet. I can prepare this bowl in under 30 minutes, making it an ideal dish for busy weeknights or whenever I crave a nutritious meal without much fuss.

Created by

Lucy Bennett

Last updated on 2026-01-18T01:55:13.166Z

When I first made this Herb Roasted Veggie Quinoa Bowl, I was amazed by how simple yet delicious it turned out. The roasting process caramelizes the veggies, which enhances their natural sweetness. Using fresh herbs like thyme and rosemary really elevates the dish and gives it a homey feel. I love adding a drizzle of olive oil to not only help the herbs stick but also to add a rich, smooth taste.

An essential tip I've discovered is to ensure the vegetables are spread out evenly on the baking sheet. This prevents steaming and allows for that lovely roasted texture. By pairing this dish with a squeeze of lemon juice just before serving, you can brighten up all those flavors, making every forkful utterly delightful.

        Why You Will Love This Recipe
        A perfect balance of protein and fiber from quinoa and veggies
Flavors that pop thanks to fresh herbs
Versatile and can be enjoyed warm or cold

      

Understanding Quinoa

Quinoa is a fantastic base for this bowl, providing not just texture but also essential nutrients. It's important to rinse the quinoa before cooking to remove its natural coating, called saponin, which can impart a bitter taste. Rinsing under cold water for a few minutes ensures a pleasant, nutty flavor that complements the roasted vegetables beautifully.

When cooking quinoa, the ratio of liquid to quinoa is crucial for achieving that fluffy consistency. For this recipe, using 2 cups of vegetable broth helps to infuse more flavor into the grains. A simmering time of 15 minutes is usually perfect, but if your quinoa isn’t fully cooked, simply let it sit covered for an additional 5 minutes—this allows the grains to absorb any remaining liquid.

Perfecting Roasted Vegetables

Roasting the vegetables at a high temperature, like 400°F (200°C), is key to achieving that golden, caramelized exterior while keeping them tender inside. Each vegetable has a different cooking time, so cutting them into uniform sizes helps ensure they cook evenly. I recommend using a large baking sheet—crowding the veggies can lead to steaming instead of roasting, which prevents that delightful texture contrast we're aiming for.

Feel free to mix and match vegetables based on what you have on hand. Root vegetables like carrots or sweet potatoes can add sweetness, while leafy greens like kale can be added at the end of roasting just to wilt. Just be sure to adjust the oil and seasoning accordingly to make the dish cohesive.

Serving Suggestions

This Herb Roasted Veggie Quinoa Bowl is versatile in terms of serving. While it’s delicious warm, I often enjoy it cold as a refreshing salad. Adding a light vinaigrette can elevate the flavors further. Also, consider pairing it with a protein like grilled chicken or chickpeas for a heartier meal that satisfies all dietary preferences.

For storage, keep leftover quinoa and roasted veggies separately in the fridge in airtight containers. They can last for up to four days. When ready to eat, reheat the quinoa in the microwave or on the stove with a splash of water to keep it moist, and add the veggies just until warmed through. The flavors will still be vibrant, making it an excellent meal prep option!

Ingredients

For the Bowl

1 cup quinoa, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 cup sliced mushrooms
1 medium red onion, diced
3 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

For Serving

Lemon wedges
Additional fresh herbs, if desired

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Quinoa

In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until quinoa is fluffy and liquid is absorbed.

Roast the Vegetables

On a large baking sheet, toss the zucchini, bell pepper, cherry tomatoes, mushrooms, and red onion with olive oil, thyme, rosemary, salt, and pepper. Spread them out in an even layer and roast for about 20 minutes, or until vegetables are tender and slightly caramelized.

Combine and Serve

Fork the quinoa into bowls, top with the roasted veggies, and serve with lemon wedges and additional fresh herbs, if desired.

Pro Tips

Feel free to customize this bowl with your favorite seasonal vegetables. Adding a protein like chickpeas or grilled chicken can also make it more substantial.

Key Ingredients and Their Benefits

The fresh herbs—thyme and rosemary—used in this bowl not only elevate the overall flavor but also contribute antioxidants that benefit heart health. Chopping them finely allows their essential oils to release into the mix, enhancing the dish’s aroma. If you want to switch it up, basil or parsley can also work wonderfully, especially in the warmer months.

In this recipe, cherry tomatoes provide a burst of sweetness, especially when roasted. As they cook, their skins blister and they become wonderfully juicy—perfect for mixing with quinoa. If cherry tomatoes aren’t available, regular tomatoes can work; just cut them down to size and ensure they’re roasted long enough to soften.

Troubleshooting and Tips

If your quinoa turns out mushy, it’s likely due to either too much liquid or not letting it sit after cooking. Whiten the quinoa by fluffing it gently with a fork to keep it light. Alternatively, if you find it hard to get the right consistency, try reducing the broth to 1.5 cups per cup of quinoa and monitor it closely while it simmers.

When roasting vegetables, always keep an eye on them during the last few minutes. If you notice they’re browning too quickly, reducing the heat slightly can prevent burning while still achieving that desirable caramelization. A little char can add depth and flavor; just don’t let them go too far!

Questions About Recipes

→ Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with farro, barley, or even brown rice.

→ How can I make this dish vegan?

It is already vegan! Use vegetable broth and skip any animal-based toppings.

→ Is there a way to meal prep this bowl?

Absolutely! You can cook the quinoa and roast the veggies ahead of time. Store them separately in the fridge to keep everything fresh.

→ How long does it last in the fridge?

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