Roasted Vegetable Quinoa Bake

Name: Roasted Vegetable Quinoa Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup broccoli florets; 1 small red onion, diced; 2 cloves garlic, minced; 1 teaspoon olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup shredded mozzarella cheese (optional)

Highlighted under: Baking & Desserts

I absolutely love discovering new ways to enjoy healthy meals, and this Roasted Vegetable Quinoa Bake has become one of my favorites. Packed with colorful vegetables and protein-rich quinoa, it not only satisfies my cravings but also keeps me feeling guilt-free. The best part? It’s a versatile dish that I can adapt based on what I have in my fridge. Whether it’s a weekday dinner or a weekend gathering, this recipe never disappoints. Let me share with you how I make this wholesome and delicious bake that the whole family will love.

Created by

Eleanor Briggs

Last updated on 2026-01-15T14:46:19.588Z

When I first created this Roasted Vegetable Quinoa Bake, I wanted something that would be both filling and nutritious. After experimenting with different vegetables and seasonings, I landed on a combination that balances flavor and texture perfectly. The key is to roast the vegetables until they're slightly caramelized, enhancing their natural sweetness and flavor.

I also found that adding a bit of cheese on top creates a delightful crust that contrasts beautifully with the soft quinoa base. This bake is not just a meal; it's a delightful way to sneak in vegetables without even realizing it!

        Why You’ll Love This Recipe
        Nutritious and satisfying with a medley of flavors
Easily adaptable to use what you have on hand
Perfect as a main dish or a hearty side

      

Maximizing Flavor with Fresh Ingredients

Using fresh vegetables is key to achieving vibrant flavors in this Roasted Vegetable Quinoa Bake. The natural sweetness of the roasted bell peppers and cherry tomatoes enhances the dish, creating a delicious contrast with the earthy quinoa. I recommend using seasonal produce; for instance, substitute asparagus in spring or butternut squash in fall to keep the dish exciting. This not only introduces new flavors but also makes sure you’re utilizing the best ingredients available.

When selecting your broccoli, look for bright green florets that are firm and dense. This ensures they will roast nicely without becoming mushy. If you prefer, other vegetables like spinach and kale can be added just before serving, providing freshness and a bit of crunch. Remember, the oven also intensifies the flavors of the vegetables, so choose your favorites to achieve a bake that feels uniquely yours.

Perfectly Cooking Quinoa

Cooking quinoa may seem straightforward, but it's essential to rinse it well to remove the natural saponins coating the seeds, which can impart a bitter flavor. Rinsing under cold water for a minute will do the trick. When cooking, use a 2:1 ratio of vegetable broth to quinoa to ensure the grains are perfectly fluffy and not too dry. As the quinoa simmers, it will absorb all the savory flavors from the broth, enhancing the overall taste of the bake.

After cooking, fluff the quinoa with a fork instead of a spoon to maintain its delicate texture. Overmixing can lead to a mushy consistency, so gently folding it with the roasted vegetables will keep us on track for a delightful presentation. The combination of fluffy quinoa and tender yet slightly charred vegetables creates a beautiful mouthfeel that is both satisfying and indulgent.

Ingredients

For the Bake

1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup shredded mozzarella cheese (optional)

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C) and grease a baking dish with olive oil.

Roast the Vegetables

In a bowl, toss the diced bell pepper, zucchini, cherry tomatoes, broccoli, and onion with olive oil, oregano, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes.

Cook the Quinoa

While the vegetables are roasting, cook the quinoa. In a saucepan, combine rinsed quinoa and vegetable broth, bringing it to a boil. Once boiling, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

Combine Ingredients

In a large bowl, mix the cooked quinoa and roasted vegetables. If using, fold in the minced garlic and half of the mozzarella cheese.

Bake

Transfer the mixture to the greased baking dish, top with the remaining cheese, and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Serve

Let the bake cool for a few minutes before slicing and serving. Enjoy your nutritious Roasted Vegetable Quinoa Bake!

Pro Tips

Feel free to substitute any seasonal vegetables or add some cooked beans for extra protein. This dish is also great for meal prep
simply store in the fridge for up to 4 days.

Make-Ahead and Storage Tips

One of the best things about the Roasted Vegetable Quinoa Bake is that it stores beautifully. Prepare it in advance and refrigerate it for up to three days. Just ensure it is in an airtight container to retain its moisture. For longer storage, consider freezing portions in individual containers or freezer bags. This way, you can easily defrost and reheat a serving whenever you need a quick meal.

To reheat, simply place it in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. If it seems a little dry after reheating, adding a splash of vegetable broth can help reinvigorate the texture and flavor, keeping it as delicious as when it was freshly baked.

Serving Suggestions

This quinoa bake can be served hot out of the oven, but it also makes a great cold salad if you have leftovers. Pair it with a light vinaigrette made of lemon juice and olive oil to complement the flavors. A dollop of Greek yogurt or a sprinkle of feta cheese on top when serving adds a lovely creaminess that balances the dish perfectly.

For a complete meal, consider serving the bake alongside a simple green salad or some crusty whole-grain bread. The combination provides different textures and flavors, elevating the experience. If you are catering to varying dietary preferences, offering optional add-ins like diced avocado or jalapeño can also allow guests to customize their portions.

Questions About Recipes

→ Can I make this dish vegan?

Yes! Just omit the cheese or use a dairy-free alternative.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days.

→ What other vegetables can I use?

You can use any vegetables you like, such as spinach, carrots, or bell peppers.

→ Can I freeze the bake?

Absolutely! Just ensure it’s cooled completely before freezing in an airtight container for up to 3 months.