Roasted Vegetable Quinoa with Fresh Herbs and Balsamic
A nutritious grain bowl featuring roasted Mediterranean vegetables tossed with fluffy quinoa and a bright balsamic vinaigrette. Colorful eggplant, zucchini, sweet peppers, and tomatoes are roasted until tender and caramelized, then combined with protein-rich quinoa and finished with fresh basil, parsley, and chives. This versatile dish works as a satisfying vegetarian main course or elegant side dish, perfect for meal prep or entertaining. The combination of roasted vegetables and tangy dressing creates layers of flavor that improve as they meld together.
Ingredients
- 1 small eggplant, chopped
- 1 medium zucchini, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium red onion, chopped
- 1 cup grape tomatoes, halved
- 2 garlic cloves, diced
- 4 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups reduced-sodium chicken broth
- 1 cups quinoa, rinsed
- 3 tablespoons balsamic vinegar
- ¾ teaspoon Dijon mustard
- ¼ cup fresh basil, minced
- ¼ cup fresh parsley, minced
- ¼ cup fresh chives, minced
Instructions
- 1
Place vegetables and garlic in ungreased baking pan
- 2
Drizzle with 2 tablespoons oil and sprinkle with salt and pepper
- 3
Bake uncovered at 425 degrees for 35-40 minutes until tender, stirring once
- 4
Bring broth to boil in large saucepan
- 5
Add quinoa, reduce heat, cover and simmer 12-15 minutes until liquid absorbed
- 6
Remove from heat and fluff quinoa with fork
- 7
Transfer vegetables and quinoa to large bowl
- 8
Whisk vinegar, mustard and remaining 2 tablespoons oil
- 9
Drizzle dressing over vegetable mixture
- 10
Sprinkle with herbs and toss to combine
Tips
Rinse quinoa thoroughly before cooking to remove bitter coating
Cut vegetables into similar sizes for even roasting
Let dish rest 10 minutes before serving to allow flavors to meld
Good to Know
refrigerate up to 4 days in covered container
can be made 1 day ahead, serve at room temperature
serve warm or at room temperature
Common Mistakes
rinse quinoa to avoid bitter taste
cut vegetables evenly to avoid uneven cooking
do not overcook quinoa to avoid mushiness
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this vegan?
Yes, substitute vegetable broth for chicken broth. All other ingredients are already plant-based.
What if I do not have fresh herbs?
Use 1 tablespoon each of dried herbs instead, but add them with the dressing for best flavor.
How long does this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after a day as they meld together.