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Roasted Vegetable Quinoa

I haven’t had a ton of experience with quinoa, but what I have had, I have loved. So when it came time to put together a menu, I knew I had to do a new quinoa dish. Roasted vegetables were an automatic winner to pair with this delicious grain. This is going to be fabulous as-is and I’m already looking forward to leftovers wrapped up in tortillas. And, bonus, quinoa is super high in protein. So, even though there’s no meat substitute, this is a very complete meal.

Roasted Vegetable Quinoa


Kristi @ onceamonthmeals.com


  • 2    cups    zucchini, sliced
  • 2    cups    bell peppers, diced
  • 2    cups    portabella mushrooms, diced
  • 2    cups    asparagus, diced
  • 3    tablespoons   olive oil
  • 3    tablespoons    balsamic vinegar
  • 1    teaspoon    House seasoning*
  • 3    cups    Quinoa
  • 1    tablespoons    Italian seasoning


Coat diced veggies in olive oil, vinegar and spices. Roast on baking sheet at 400 for 20 minutes, flipping once halfway through. Meanwhile, cook Quinoa. Combine vegetables with quinoa.

*House seasoning: 4 parts kosher salt, 1 part black pepper and 1 part garlic powder

Freezing Directions:

Divide among gallon freezer bags and freeze when cooled. To serve: Reheat on stovetop over medium-low until heated through (about 25 minutes) or in crockpot on low for 6 hours.

Servings: 8

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10 Responses to “Roasted Vegetable Quinoa”

  1. This sounds so very good. But I’m not a big fan of mushrooms. Do you think I could substitute carrots or tomatoes or something else for them? What would you suggest?

    • kristi says:

      I think, really, that you could put just about any vegetable you like in this roasted vegetable blend. Something that might go well, if you like it, would be eggplant. If you don’t, try corn or even tomatoes in your version.

  2. Sam says:

    This sounds awesome and I even have all the ingredients. However, I’ve never cooked quinoa. Is it like rice?

    • kristi says:

      It’s pretty simple, much like rice, yes. You boil water, put in the quinoa, simmer it and then let it stand. After it soaks in the remaining water, you fluff it with a fork and serve.

      • Sam says:

        Is the water/quinoa ratio the same as rice? 2:1?

        • kristi says:

          Water to quinoa is 2:1, yes (2 cups water to 1 cup quinoa). Brands and types sometimes vary a tad, so be sure to check your package instructions. Also, it cooks up to about 3 times its original size (1 cup dry will make about 3 cups cooked).

  3. Ellen says:

    I love quinoa! I use it in place of rice when I run out. I have even made rice pudding using the quinoa and it was so good. Will be trying this recipe soon.

  4. Emily says:

    What was different for the freezing instructions for this? At what stage did you freeze and how did you thaw/recook? Thanks!

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