Roasted Veggie Quinoa Skillet
Highlighted under: Healthy & Light
I love whipping up a Roasted Veggie Quinoa Skillet for a nourishing and satisfying meal. The combination of vibrant roasted vegetables and fluffy quinoa creates a dish that’s not only packed with flavor but also bursting with nutrients. Whether I’m looking for a quick weeknight dinner or a wholesome lunch, this skillet meal never fails to impress. Plus, it’s versatile—feel free to use whatever seasonal veggies you have on hand. Let's dive into this colorful and hearty recipe!
When I first made this Roasted Veggie Quinoa Skillet, I was amazed by how simple yet delicious it turned out. The secret is roasting the vegetables until they’re beautifully caramelized, bringing out their natural sweetness. I found that mixing in some fresh herbs at the end adds a burst of freshness that elevates the dish even further.
This skillet is perfect for meal prep; I often make a big batch on Sundays to enjoy throughout the week. The leftovers taste even better the next day, making it an ideal recipe for busy nights. Just reheat and enjoy!
Why You Will Love This Recipe
- Colorful and vibrant vegetables make this dish a feast for the eyes.
- Quinoa adds a nutty flavor and protein boost, making it super satisfying.
- It's quick to make and great for meal prepping or entertaining.
Mastering the Roasting Technique
Roasting vegetables is a transformative technique that enhances their natural sweetness and texture. To achieve the best results, ensure your vegetables are cut into uniform sizes; this allows them to cook evenly. Aim for around 1-inch pieces for the zucchini, bell pepper, and Brussels sprouts to maximize caramelization. If you want extra flavor, consider adding a dash of balsamic vinegar or a sprinkle of Parmesan cheese before roasting, which can create a delicious crust.
For optimal results, use a baking sheet lined with parchment paper for easy cleanup. Spread vegetables out in a single layer without overcrowding, as this promotes even roasting and prevents steaming. Keep an eye on them during the last few minutes of cooking—look for a golden-brown color and slightly charred edges for the best flavor. If you notice any vegetables browning too quickly, simply remove them from the oven to avoid burning.
Choosing the Right Quinoa
Quinoa is a versatile grain that plays a vital role in this dish, providing both texture and nutrition. It’s essential to rinse quinoa thoroughly to remove its natural coating, called saponin, which can impart a bitter taste. Use a fine-mesh strainer and rinse under cold water for about 30 seconds to ensure it's cleaned properly. This simple step will result in fluffier, more palatable quinoa that complements the roasted vegetables beautifully.
If you're looking to switch things up, consider using different types of quinoa such as red or black varieties for added color and a slightly firmer texture. These alternatives offer unique flavors and enhance the dish's aesthetic appeal. Additionally, you can cook quinoa in chicken or vegetable broth for an extra depth of flavor, making the dish even more satisfying.
Ingredients
Gather the following ingredients to create this delicious skillet:
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup Brussels sprouts, halved
- 1 red onion, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
Once you have everything, you're ready to get cooking!
Instructions
Follow these steps to create your Roasted Veggie Quinoa Skillet:
Roast the Vegetables
Preheat the oven to 425°F (220°C). In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, oregano, and garlic powder. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until they are tender and slightly caramelized.
Cook the Quinoa
While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Combine and Serve
Once both the quinoa and vegetables are cooked, fluff the quinoa with a fork and then gently fold in the roasted vegetables. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Enjoy your flavorful and healthy meal!
Pro Tips
- For added protein, consider mixing in some chickpeas or grilled chicken. You can also experiment with different vegetables based on the seasons. The key is to roast the veggies until they're nicely caramelized for maximum flavor.
Storage and Meal Prep
Leftovers from the Roasted Veggie Quinoa Skillet can be stored in an airtight container in the refrigerator for up to four days. This makes it a fantastic option for meal prepping, allowing you to enjoy a nourishing meal all week. When reheating, adding a splash of vegetable broth or a drizzle of olive oil can help regain moisture, preventing the dish from becoming dry.
If you’d like to freeze it, portion the quinoa and vegetables into freezer-safe bags or containers, leaving space for expansion. It can last up to three months in the freezer. To reheat, let it thaw in the refrigerator overnight and warm it in a skillet over medium heat, stirring occasionally until heated through. This quick method preserves texture and flavor.
Serving Suggestions
This Roasted Veggie Quinoa Skillet can stand alone as a main dish, but it also pairs wonderfully with proteins like grilled chicken, baked tofu, or shrimp for a well-rounded meal. If you want an extra flavor boost, consider topping it with feta cheese or a dollop of yogurt. The creaminess balances the roasted flavors, making each bite even more delightful.
For a refreshing contrast, serve the dish with a simple side salad dressed with lemon vinaigrette. This adds a bright note that complements the richness of the roasted vegetables and quinoa. Another option is to wrap the mixture in lettuce leaves for a fun, handheld meal that’s perfect for lunch or a light dinner.
Questions About Recipes
→ Can I use brown rice instead of quinoa?
Yes, but you’ll need to adjust the cooking time and liquid ratio, as brown rice usually takes longer to cook.
→ What other vegetables can I add?
Feel free to incorporate any veggies you like, such as carrots, kale, or butternut squash.
→ Is this dish gluten-free?
Absolutely! This recipe is naturally gluten-free as it uses quinoa and vegetables.
→ Can I store leftovers?
Yes, the skillet can be stored in an airtight container in the fridge for up to 3 days.
Roasted Veggie Quinoa Skillet
I love whipping up a Roasted Veggie Quinoa Skillet for a nourishing and satisfying meal. The combination of vibrant roasted vegetables and fluffy quinoa creates a dish that’s not only packed with flavor but also bursting with nutrients. Whether I’m looking for a quick weeknight dinner or a wholesome lunch, this skillet meal never fails to impress. Plus, it’s versatile—feel free to use whatever seasonal veggies you have on hand. Let's dive into this colorful and hearty recipe!
Created by: Isla Turner
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup Brussels sprouts, halved
- 1 red onion, diced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh parsley, chopped (for garnish)
How-To Steps
Preheat the oven to 425°F (220°C). In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, Brussels sprouts, and red onion with olive oil, salt, pepper, oregano, and garlic powder. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Once both the quinoa and vegetables are cooked, fluff the quinoa with a fork and then gently fold in the roasted vegetables. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Extra Tips
- For added protein, consider mixing in some chickpeas or grilled chicken. You can also experiment with different vegetables based on the seasons. The key is to roast the veggies until they're nicely caramelized for maximum flavor.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 13g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 160mg
- Total Carbohydrates: 49g
- Dietary Fiber: 9g
- Sugars: 6g
- Protein: 10g