Roasted Veggie Quinoa Skillet

Name: Roasted Veggie Quinoa Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 zucchini, diced; 1 bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; Juice of 1 lemon

Highlighted under: Healthy & Light

I absolutely love creating vibrant dishes that bring together colors, flavors, and nutrition, and this Roasted Veggie Quinoa Skillet is a perfect example. The combination of quinoa with a medley of roasted vegetables makes for a hearty, satisfying meal that’s packed with protein. I adore how easy this recipe is, too; within just 30 minutes, you can have a wholesome dinner that can also last for days as tasty leftovers. The best part? It’s versatile, allowing you to use whatever seasonal veggies you have on hand.

Created by

Madison Cole

Last updated on 2026-01-18T02:58:14.075Z

When I first made this Roasted Veggie Quinoa Skillet, I was blown away by how simple and delicious it was. I had a few random vegetables leftover from the week, and throwing them in the oven not only made my kitchen smell amazing but also created a stunning array of textures and flavors. Roasting the veggies really brings out their natural sweetness, which pairs perfectly with the nutty quinoa.

To make it even more nutritious, I love adding a sprinkle of nuts or seeds on top for that delightful crunch. Don't be afraid to experiment with different spices too; they can elevate the dish to a whole new level!

        Why You'll Love This Recipe
        A wholesome, one-pan meal that makes cleanup a breeze
Packed with colorful vegetables for a nutritional boost
Great for meal prep; tastes even better the next day

      

The Benefits of Quinoa

Quinoa is a fantastic source of plant-based protein, making it an excellent choice for vegetarians and vegans. Each cup of cooked quinoa contains around 8 grams of protein, which helps to keep you feeling full and satisfied. Additionally, quinoa is gluten-free and packed with essential amino acids, fiber, and vitamins, contributing to a well-balanced diet. By using quinoa in this skillet recipe, you're adding not only texture but also a nutritional powerhouse that complements the roasted veggies beautifully.

When cooking quinoa, the ratio of liquid to quinoa is key to achieving the perfect texture. For every cup of quinoa, you should use two cups of vegetable broth or water. This will yield fluffy grains that aren’t mushy. If you prefer a nuttier flavor, toasting the quinoa in a dry pan for a few minutes before adding the liquid can enhance its natural earthiness, providing a delightful depth that pairs well with the seasoned vegetables.

Perfecting Your Roasted Vegetables

Roasting vegetables not only concentrates their flavors but also adds a beautiful caramelization that enhances their sweetness. For this recipe, ensure that the veggies are cut into uniform sizes, about a half-inch to one-inch pieces, to promote even cooking. If some vegetables, like zucchini, release moisture, consider adjusting the cooking time slightly for those more water-rich choices. Keeping an eye on them as they roast will help you catch that perfect golden-brown color without burning.

Another great tip is to use a parchment-lined baking sheet for easy clean-up and to prevent the veggies from sticking. If you want to add an extra burst of flavor, toss the roasted vegetables with a dash of balsamic vinegar or your favorite herbs during the last few minutes of roasting. This will elevate the dish and introduce a tangy note that complements the lemony quinoa well.

Make-Ahead and Storage Tips

One of the great things about the Roasted Veggie Quinoa Skillet is that it stores exceptionally well, making it perfect for meal prep. You can prepare the quinoa and roasted vegetables ahead of time and combine them just before serving. Stored in an airtight container in the refrigerator, they can last for up to four days. When you're ready to enjoy your meal, simply reheat in a skillet over medium heat, adding a splash of broth to keep it moist and flavorful.

If you're looking to freeze portions for later, consider freezing the quinoa and roasted veggies separately. They will maintain their best texture when reheated this way. Freeze in portion-sized containers for convenience, and consume within two to three months. When ready to eat, let them thaw in the refrigerator overnight, and then warm them together in a skillet, adding any fresh herbs or lemon juice to brighten the dish.

Ingredients

For the Roasted Veggies

1 zucchini, diced
1 bell pepper, chopped
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
Salt and pepper to taste

For the Quinoa

1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Juice of 1 lemon

Instructions

Cooking Directions

Roast the Vegetables

Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.

Spread the vegetables on a baking sheet and roast for about 20 minutes, until tender and slightly charred.

Prepare the Quinoa

While the veggies are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, vegetable broth, garlic powder, and Italian seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.

Combine and Serve

Once the quinoa and veggies are cooked, fluff the quinoa with a fork and stir in the lemon juice. Combine the quinoa and roasted vegetables in a large serving bowl, and mix gently. Serve warm, garnished with fresh herbs if desired.

Enjoy!

Pro Tips

Feel free to swap in any seasonal vegetables you like. This dish is also delicious topped with feta cheese or a dollop of hummus for extra flavor.

Flavor Variations

While this recipe highlights a colorful mix of zucchini, bell peppers, cherry tomatoes, and red onion, feel free to get creative with seasonal vegetables available to you. Carrots, asparagus, or even broccoli can add great taste and variety. Just remember that sturdier vegetables may require longer roasting times, so cut them smaller to match the cooking time of the softer veggies.

For a smoky flavor, consider adding some spices like smoked paprika or a pinch of cayenne pepper to the vegetables before roasting. This could give a warm, spicy kick that pairs beautifully with the lemony quinoa, transforming the dish into a unique seasonal offering.

Serving Suggestions

This Roasted Veggie Quinoa Skillet makes an excellent base for a wholesome meal. Consider adding a protein source, such as grilled chicken, shrimp, or chickpeas, to make it even heartier. The addition of crumbled feta or goat cheese just before serving can also provide a creamy contrast to the roasted flavors and a lovely salty finish.

To enhance the dish further, consider garnishing it with fresh herbs like parsley, basil, or cilantro. A sprinkle of nuts or seeds, such as toasted almonds or pumpkin seeds, can add a delightful crunch and additional depth of flavor, making your presentation not only more attractive but also more enjoyable with each bite.

Questions About Recipes

→ Can I make this dish vegan?

Yes, this dish is already vegan! Just ensure the vegetable broth you use is vegan-friendly.

→ How long will leftovers keep in the fridge?

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

→ Can I freeze the quinoa skillet?

Yes, you can freeze this dish. Just store it in an airtight container, and it should be good for up to 3 months.

→ What other vegetables can I use?

You can use any vegetables you prefer, like carrots, broccoli, or even sweet potatoes. Just adjust the roasting time accordingly.