Oh my goodness, let me tell you about my Roasted Veggie & Quinoa Bake! This dish is not just a feast for the eyes, but it’s also incredibly nutritious and filling. Imagine vibrant roasted vegetables mingling with fluffy quinoa, all infused with those lovely Mediterranean flavors. Trust me, it’s like a warm hug on a plate! I love how easy it is to prepare, and it’s one of those meals that makes you feel good inside while being packed with wholesome goodness. Whether you’re looking for a cozy dinner or a meal prep superstar, this bake checks all the boxes. You’ll want to dive right in!
Ingredients List
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup feta cheese, crumbled (optional)
How to Prepare the Roasted Veggie & Quinoa Bake
Preheat and Cook Quinoa
First things first, you’ll want to preheat your oven to 400°F (200°C) because we need it nice and hot for those veggies! Now, while that’s warming up, rinse your quinoa under cold water. This step is super important because it helps remove any bitterness. In a pot, combine your rinsed quinoa and 2 cups of vegetable broth. Bring it to a boil, and then reduce the heat to low, covering it and letting it simmer for about 15 minutes until it’s fluffy and all the liquid is absorbed. You’re going to love the nutty aroma that fills your kitchen!
Roast the Vegetables
While the quinoa is cooking, let’s get those colorful veggies ready! Chop up your red bell pepper, zucchini, yellow squash, cherry tomatoes, and onion. Spread them out on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle on the garlic powder, salt, pepper, dried oregano, and dried basil. Toss everything together until well-coated. Pop them in the oven for about 20-25 minutes—you want them tender and slightly caramelized, bringing out all those delicious flavors!
Combine and Serve
Once your quinoa is cooked, fluff it with a fork and transfer it to a large mixing bowl. Now, carefully add in those beautifully roasted vegetables, and if you’re feeling fancy, crumble in some feta cheese. Give it a good mix to combine everything. Serve it warm, and trust me, it’s perfect on its own or alongside a fresh salad for a complete meal. You’re going to want to savor every bite of this wholesome goodness!
Why You’ll Love This Recipe
- Nutritious: Packed with vitamins and minerals from fresh vegetables and protein-rich quinoa, this dish is a wholesome choice for any meal.
- Easy to Prepare: With straightforward steps and minimal prep time, you’ll have a delicious meal ready without any fuss.
- Filling: The combination of quinoa and roasted veggies makes for a satisfying dish that keeps you full and energized.
- Versatile Ingredients: Feel free to customize it with your favorite seasonal vegetables or herbs for a personal touch—no two bakes need to be the same!
- Great for Meal Prep: This bake stores wonderfully, making it perfect for prepping ahead of time for busy weekdays or quick lunches.
Tips for Success
To make your Roasted Veggie & Quinoa Bake truly shine, choose seasonal vegetables for the freshest flavors—think vibrant bell peppers, zucchini, or even some sweet corn! Don’t hesitate to mix and match based on what you have on hand; this dish is all about versatility.
When it comes to storage, let any leftovers cool completely before transferring them to an airtight container. You can keep it in the fridge for up to 4 days, making it a fantastic meal prep option. For reheating, I recommend popping it in the oven at a low temperature or in the microwave until warmed through. Just be cautious not to overheat it in the microwave, or the quinoa might get a bit chewy. Enjoy your delicious creation all week long!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my delightful Roasted Veggie & Quinoa Bake. Keep in mind these values are based on typical ingredient usage, so they can vary a bit depending on what you choose to use!
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 300mg
- Carbohydrates: 50g
- Fiber: 8g
- Sugar: 5g
- Protein: 12g
This bake is not only delicious but also a fantastic source of nutrients to fuel your day!
FAQ Section
Can I use different vegetables?
Absolutely! One of the best things about my Roasted Veggie & Quinoa Bake is its flexibility. You can swap out the veggies based on what’s in season or what you have on hand. Love asparagus? Toss it in! Got some spinach or kale? Those work beautifully too! Just remember to keep the cooking times in mind, as some vegetables may need a little longer or shorter to roast. The key is to enjoy the process and customize it to your taste!
How do I store leftovers?
Storing leftovers is a breeze! Let your Roasted Veggie & Quinoa Bake cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 4 days. If you want to enjoy it later, just reheat it gently in the oven or microwave. I recommend adding a splash of water or a drizzle of olive oil when reheating to keep it from drying out. You’ll love having this delicious meal ready to go!
Is this dish suitable for meal prep?
Oh, definitely! This dish is perfect for meal prep. It holds up well in the fridge and is easy to portion out for lunches or quick dinners during the week. You can make a big batch on the weekend and enjoy it throughout the week. Just reheat as needed, and you’ll have a nutritious, filling meal at your fingertips. Plus, it tastes just as good, if not better, after sitting for a bit as the flavors meld together!
Serving Suggestions
When it comes to serving my Roasted Veggie & Quinoa Bake, there are so many delightful options to complement this dish! For a fresh contrast, I love pairing it with a crisp green salad—think mixed greens with a zesty lemon vinaigrette or maybe a simple cucumber and tomato salad. The brightness of the salad really balances the hearty flavors of the bake.
If you’re in the mood for something a bit more substantial, consider serving it alongside some warm, crusty bread or pita. A slice of homemade focaccia can soak up any extra flavors and make the meal feel even more comforting!
For a protein boost, you might want to add a side of roasted chickpeas or grilled chicken seasoned with Mediterranean spices. This not only adds variety but also makes the meal even more filling. And don’t forget a sprinkle of extra feta on top for that creamy tang! You really can’t go wrong with these pairings—enjoy your delicious spread!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up my Roasted Veggie & Quinoa Bake! One of my favorite things about this dish is its versatility, so feel free to get creative!
- Herbs and Spices: Want to change the flavor profile? Try adding fresh herbs like parsley or cilantro right before serving. You could also sprinkle in some smoked paprika or cumin for a little extra warmth and depth. Seriously, the sky’s the limit!
- Protein Boost: For an added protein kick, mix in some canned chickpeas or black beans. Just drain and rinse them, then fold them into the quinoa and veggies before serving. It’s a great way to make the dish even more filling and nutritious!
- Cheese Options: If feta isn’t your thing, go for goat cheese or even a sprinkle of nutritional yeast for a cheesy flavor without the dairy. It’ll give the bake a wonderful creaminess that you’ll love!
- Seasonal Vegetables: Don’t stick to just the veggies listed! During the fall, add in roasted sweet potatoes or Brussels sprouts. In the summer, throw in some corn or eggplant. The bake is perfect for using up whatever vegetables you have on hand.
- Grains Galore: Feel like experimenting with different grains? Swap out quinoa for farro, bulgur, or even brown rice. Each grain brings its own unique texture and flavor, making it a fun twist on the original!
Remember, it’s all about what you enjoy and what you have in your kitchen. So, mix and match to your heart’s content, and make this dish truly yours!
Print
Roasted Veggie & Quinoa Bake: 5 Comforting Secrets Revealed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
A nutritious and filling dish made with roasted vegetables and quinoa.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, place chopped vegetables on a baking sheet.
- Drizzle olive oil over the vegetables and season with garlic powder, salt, pepper, oregano, and basil. Toss to coat.
- Roast vegetables in the oven for 20-25 minutes until tender.
- Once quinoa is cooked, fluff with a fork and combine with roasted vegetables in a large bowl.
- If using, add feta cheese and mix well.
- Serve warm.
Notes
- Feel free to use any seasonal vegetables.
- This dish can be made ahead and reheated.
- Vegan cheese can be used as a substitute for feta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Roasted Veggie & Quinoa Bake