Roasted Vegetable Quinoa Bake

Name: Roasted Vegetable Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.); 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 teaspoon dried oregano; 1/2 cup shredded cheese (optional)

Highlighted under: Healthy & Light

I absolutely love creating meals that are not only nutritious but also bursting with flavor. This Roasted Vegetable Quinoa Bake has quickly become my go-to dish. With a colorful array of roasted vegetables and protein-packed quinoa, it’s a hearty, satisfying meal perfect for any occasion. I appreciate how simple it is to put together, allowing me to enjoy a delicious dish without spending hours in the kitchen. Plus, the leftovers make for a fantastic lunch the next day, ensuring I don’t waste any deliciousness!

Created by

Vivienne Cole

Last updated on 2026-01-15T15:13:26.444Z

When I first made this Roasted Vegetable Quinoa Bake, I was amazed at how well the flavors mingled together. The roasted veggies add a depth of caramelized sweetness that complements the nutty quinoa perfectly. I still remember the first bite, where the texture was both creamy and hearty, a delightful combination that had my family coming back for seconds!

One of my favorite tips for this dish is to use seasonal vegetables. Not only do they taste better, but they also add a beautiful rainbow of colors to your bake. I’ve experimented with zucchini, bell peppers, and even asparagus, and each variation has been a success. It just proves how versatile this recipe is!

        Why You Will Love This Recipe
        A colorful medley of roasted veggies provides vibrant flavor.
Quinoa offers a complete protein, making it a fulfilling meal.
Ideal for meal prep, with delicious leftovers for the week.

      

Ingredient Highlights

The heart of this Roasted Vegetable Quinoa Bake lies in the combination of quinoa and vibrant vegetables. Quinoa is not only gluten-free but also a complete protein, which means it contains all nine essential amino acids. This makes it a fantastic base for a hearty meal. When cooked properly, quinoa develops a delightful fluffy texture and a subtle nuttiness that complements the roasted vegetables beautifully.

Mixed vegetables can truly make or break this dish. Using a colorful variety, such as bell peppers, zucchini, and carrots, not only enhances the visual appeal but also contributes different textures and flavors. You can easily customize the vegetable mix based on what's available in your fridge or what’s in season, or even swap in frozen veggies for convenience. Just be mindful of the moisture content; if using frozen, they may release more water during roasting.

Perfecting the Bake

One of my favorite aspects of this dish is its forgiving nature. If you find that your vegetables are browning too quickly, simply reduce the oven temperature slightly to around 375°F (190°C) and extend the roasting time by a few minutes until they are tender and caramelized. This gentle roast helps develop natural sweetness without drying them out. The goal is to achieve a tender, slightly golden edge on each piece.

When combining the quinoa and vegetables, be sure to fold them gently to retain the fluffy texture of the quinoa. If you choose to add cheese, distributing it evenly across the top can create a delightful, gooey layer that melds with the vegetables and quinoa while baking. For an extra texture contrast, broil it for the last 2-3 minutes to achieve a crispy, golden finish.

Ingredients

For the Bake

1 cup quinoa, rinsed
2 cups vegetable broth
2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon dried oregano
1/2 cup shredded cheese (optional)

Feel free to customize the vegetables based on your preference or what's in season!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a bowl, combine the mixed vegetables with olive oil, garlic powder, salt, pepper, and oregano. Spread them on the baking sheet and roast for 20 minutes, or until tender and slightly caramelized.

Cook the Quinoa

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 15 minutes or until the liquid is absorbed.

Combine and Bake

In a large bowl, mix the cooked quinoa with the roasted vegetables. Transfer to a baking dish, sprinkle with cheese if using, and bake for an additional 10 minutes until heated through.

Let the dish cool for a few minutes before serving. Enjoy!

Pro Tips

Using leftover roasted veggies or adding beans can increase the protein content and make the dish even heartier!

Meal Prep and Storage

This Roasted Vegetable Quinoa Bake is an excellent candidate for meal prep. Prepare a batch on the weekend and store it in airtight containers in the fridge for up to five days. When reheating, a microwave works well, but for a crispy top, I recommend using an oven at 350°F (175°C) for about 10-15 minutes until hot throughout.

If you're looking to freeze portions for later, allow the bake to cool completely before transferring it to a freezer-safe container. This dish can be stored in the freezer for up to three months. When you're ready to enjoy it, thaw in the fridge overnight and then reheat using the oven or microwave.

Serving Suggestions

This quinoa bake can stand alone as a fulfilling main course, but it can also be served alongside a crisp salad or a light soup for a balanced meal. Consider pairing it with a tangy vinaigrette to cut through the richness of the cheese, if used. You could also garnish it with fresh herbs like parsley or basil before serving, which adds a fresh burst of flavor.

To spice things up, consider adding a drizzle of balsamic glaze or a dollop of tzatziki on top before serving. Both options add a delightful contrast and elevate the overall taste profile. If you have leftovers, feel free to toss them into a wrap or serve alongside grilled chicken or fish for a quick and nutritious lunch.

Questions About Recipes

→ Can I make this bake ahead of time?

Absolutely! You can prepare it ahead of time and store it in the fridge for up to 2 days. Just reheat before serving.

→ What can I substitute for quinoa?

If you prefer, you can use farro, couscous, or even brown rice as a substitute for quinoa.

→ Is it gluten-free?

Yes, as long as you use gluten-free vegetable broth, this dish is entirely gluten-free.

→ Can I freeze the leftovers?

Yes! This dish freezes well. Just make sure to store it in airtight containers, and it can last for up to 3 months in the freezer.