Herb Roasted Veggie Quinoa Bowl

Name: Herb Roasted Veggie Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots); 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Healthy & Light

I love creating wholesome meals that pack a punch of flavor, and the Herb Roasted Veggie Quinoa Bowl is one of my favorites! Each ingredient is intentionally chosen for its nutritional benefits and unique tastes, making every bite a delightful surprise. The combination of roasted seasonal vegetables and fluffy quinoa, infused with fresh herbs, makes this dish not only satisfying but also vibrant. It’s a great option for meal prep or a quick family dinner, and I always have fun experimenting with different herb blends to elevate the taste.

Created by

Keira Thompson

Last updated on 2026-01-15T13:46:13.977Z

When I first tried making a quinoa bowl, I was amazed at how easy it was to bring out the natural flavors of roasted veggies. I experimented by adding different herbs and spices, and it was a game changer! The sweet caramelization of the veggies combined with the nuttiness of quinoa creates a wonderful texture balance.

One of my favorite tips is to use a mix of fresh and dried herbs for depth in flavor. Fresh herbs like parsley and thyme can really brighten the dish while dried herbs can add that warm, earthy undertone. Trust me, this combination will bring your dish to the next level!

        Why You'll Love This Recipe
        Colorful and nutritious ingredients that fill you up
Flexibility to swap veggies based on seasonality
A vibrant dressing that enhances every bite

      

Choosing the Right Vegetables

The beauty of this Herb Roasted Veggie Quinoa Bowl lies in its adaptability to whatever seasonal vegetables you have on hand. While I love using bell peppers, zucchini, and carrots, you can easily swap these for asparagus, sweet potatoes, or even Brussels sprouts depending on the season. This flexibility not only allows you to enjoy the freshest produce but also helps you tailor the dish to your taste preferences. Just remember to cut your veggies into even sizes to ensure uniform cooking.

When preparing the vegetables, remember that varying moisture content and density can affect cooking times. For example, denser vegetables like carrots may need a slight head start in the roasting process. You might consider preheating your oven and giving thicker veggies about 5 extra minutes on their own to ensure everything comes out perfectly tender and caramelized together.

The Role of Herbs and Seasonings

Herbs play a pivotal role in brightening up the flavors of this bowl. The dried oregano and thyme not only contribute fragrant notes that harmonize beautifully with the roasted veggies but also pack in antioxidants and other health benefits. If you're interested in experimenting, consider incorporating fresh herbs like basil or cilantro instead for a more vibrant taste. Just remember to adjust the quantity since fresh herbs are generally more intense in flavor than dried ones.

Tasting your quinoa and roasted vegetables before serving can help you gauge if additional salt or pepper is needed. This final seasoning step ensures that every component is flavorful. I often add a squeeze of fresh lemon juice or a drizzle of balsamic vinegar just before serving to elevate the flavor profile, offering a zesty contrast to the earthy vegetables.

Ingredients

Gather all the fresh ingredients before you start cooking.

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth
2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish

Make sure to adjust the seasoning to your taste.

Instructions

Follow these steps to make a flavorful quinoa bowl.

Preheat the Oven

Preheat the oven to 400°F (200°C).

Cook the Quinoa

In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy.

Prepare the Vegetables

On a baking sheet, toss the seasonal vegetables with olive oil, oregano, thyme, salt, and pepper.

Roast the Veggies

Spread the veggies in a single layer and roast for 20-25 minutes until tender and slightly caramelized.

Combine and Serve

In a large bowl, combine the cooked quinoa and roasted veggies. Garnish with fresh parsley and serve warm.

Enjoy your delicious herb roasted veggie quinoa bowl!

Pro Tips

Feel free to experiment with different vegetables and herbs based on what you have on hand. Adding a squeeze of lemon juice before serving can also brighten the flavors.

Storage and Make-Ahead Tips

The Herb Roasted Veggie Quinoa Bowl is an excellent candidate for meal prep. You can prepare the quinoa and roast the vegetables ahead of time, storing them separately in airtight containers in the refrigerator for up to 4 days. When you’re ready to enjoy it, simply reheat in the microwave or on the stovetop. If you find yourself with leftovers, the flavors often deepen, making it even tastier after a day or two!

To make this dish more portable, consider incorporating it into wrap-style meals. Simply place the quinoa and veggies in a whole grain wrap, add fresh greens and your choice of dressing, and you have a satisfying meal that's easy to take on the go.

Variations and Add-Ins

Feel free to get creative by adding proteins such as chickpeas, black beans, or grilled chicken to this bowl. Not only will this enhance the dish's nutrient profile, but it will also help keep you full for longer. If you're seeking a vegan alternative, tempeh or tofu marinated in your favorite sauce can also be excellent additions to boost flavor and texture.

You can customize your herbs and spices to match different cuisines as well. For a Mediterranean flair, consider adding sun-dried tomatoes and crumbled feta. For a spicier kick, introduce sliced jalapeños or a sprinkle of chili flakes. These variations can really transform the dish and keep it exciting week after week.

Questions About Recipes

→ Can I make this vegan?

Absolutely! This recipe is already vegan-friendly as it uses vegetable broth.

→ How do I store the leftovers?

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

→ Can I substitute quinoa with another grain?

Yes! You can use farro, brown rice, or couscous as alternatives.

→ How spicy is this dish?

It’s not spicy at all, but you can add red pepper flakes if you prefer some heat!