wholesome bowl of fluffy quinoa crowned with caramelised, oven-roasted vegetables and a drizzle of nutty tahini sauce. This recipe delivers complete plant-based protein, vibrant colour and satisfying texture in about an hour—perfect for meal-prep lunches or an effortless vegetarian dinner.

Why You’ll Love This Recipe

Balanced nutrition – quinoa provides all nine essential amino acids while the vegetables supply fibre, antioxidants and complex carbohydrates.
Customisable – swap in any seasonal produce, change the grain or add your favourite sauce with ease.
Minimal hands-on work – most of the cooking time is completely unattended.
Great hot or cold – the flavours deepen as it sits, making leftovers ideal for packed lunches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the quinoa
- 1 ½ cups uncooked quinoa
- ½ teaspoon salt
- 2 ½ cups water
For the vegetables
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large sweet potato, peeled and cubed
- 1 large yellow squash, cut into ½-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Chopped fresh parsley, to serve
- Tahini sauce, to serve

Directions

Cook the quinoa – Combine quinoa, water and salt in a saucepan; bring to a boil, reduce to a gentle simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Roast the vegetables – Preheat the oven to 220 °C (425 °F). Spread the chopped vegetables on a rimmed baking sheet, drizzle with olive oil, season with salt, pepper, garlic powder and oregano, and toss to coat. Roast for 30 minutes, stirring once halfway through. Finish under the broiler for 5 minutes until lightly charred.
Assemble – Divide quinoa among four bowls, top with the hot roasted vegetables, sprinkle with parsley and drizzle with tahini sauce. Serve immediately or pack for later.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
4 servings	25 minutes	35 minutes	about 1 hour

Variations

Grain swap – use pearl couscous, farro or brown rice; adjust liquid and timing as needed.
Seasonal produce – in autumn use Brussels sprouts and butternut squash; in summer switch to zucchini, cherry tomatoes and corn.
Extra protein – top with grilled halloumi, chickpeas or leftover roast chicken.
Different sauces – replace tahini with tzatziki, pesto or a chilli-lime vinaigrette for a new flavour profile.

Storage/Reheating

Refrigerate – store quinoa and vegetables together in an airtight container for up to 5 days.
Freeze – not recommended; both quinoa and roasted vegetables can become soggy after thawing.
Reheat – microwave in 30-second bursts, stirring and adding a spoonful of water or broth to loosen; alternatively, enjoy cold as a salad.

FAQs

What is the best quinoa variety for this recipe?

White quinoa yields the fluffiest texture, but red or tri-colour quinoa give a nuttier bite and hold up well in salads.

Can I cook the quinoa in broth instead of water?

Yes. Using vegetable or chicken broth instead of water will deepen the flavour without adding any extra steps.

How do I prevent the vegetables from steaming instead of roasting?

Use a large sheet pan and avoid overcrowding the vegetables. A single layer ensures proper air circulation and allows for caramelisation.

Is this dish suitable for meal prep?

Absolutely. It keeps well for up to five days in the refrigerator and tastes great both hot and cold, making it ideal for lunches on the go.

Can I add leafy greens?

Yes. Stir in baby spinach or kale during the final few minutes of roasting so they wilt without overcooking.

What proteins pair well with quinoa and roasted vegetables?

Grilled salmon, poached eggs or baked tofu are all excellent sources of additional protein.

How can I lower the sodium content?

Reduce the amount of salt in both the quinoa and vegetable seasoning, and use a low-sodium or homemade sauce.

Why rinse quinoa before cooking?

Rinsing removes saponins—natural compounds found on the grain’s surface that can impart a bitter taste.

Do I need to peel the sweet potato?

Peeling is optional; the skin is edible and nutritious, though it may become slightly tougher after roasting.

Can I use frozen vegetables?

Yes. Thaw them completely and pat dry before roasting. Excess moisture will prevent browning.

Conclusion

Quinoa with Roasted Veggies is a versatile, nutrient-packed dish perfect as a main course or side. With minimal active cooking time and endless room for customization, it’s a reliable addition to any meal plan. Whether you enjoy it fresh from the oven or cold as a salad, this recipe will quickly become a staple in your kitchen.

Quinoa with Roasted Veggies