Rainbow Roasted Veggies with Quinoa

Rainbow Roasted Veggies with Quinoa

Rainbow Roasted Veggies with Quinoa Recipes

A beautiful rainbow medley of vegetables roasted to perfection, then combined with nutrient-packed quinoa and a flavorful garlic-balsamic dressing!

Cuisine : Gluten-Free, Oil-Free Option, Vegan,
Recipe Yields : 6
Prep time : 20 minutes
Cook time : 25 minutes
Keywords : ,


  • 1 cup white quinoa (uncooked)
  • 12 oz. cherry tomatoes
  • 12 oz. asparagus
  • 1 small red onion
  • 2 bell peppers
  • Baby spinach (a few large handfuls)
  • Drizzle of olive oil (optional – omit for oil-free)
  • Salt to taste
  • 1 Tbsp. balsamic vinegar
  • 2 garlic cloves (minced)
  • 1/2 tsp. dried basil (or fresh if you have it)
  • 2 tsp. olive oil (optional – omit for oil-free)


  1. Preheat oven to 425. Line a baking sheet with parchment paper.
  2. Cut asparagus into 2 inch pieces. Cut bell peppers and onion into 1 inch squares. Place on baking sheet. Add cherry tomatoes, and toss all veggies with olive oil to coat (optional), then some salt.
  3. Place in oven and roast for 20-25 minutes.
  4. Meanwhile, rinse quinoa. Cook according to package directions. (I use a ratio of 1.5 cups water/veggie broth to 1 cup quinoa.)
  5. In a small bowl, whisk together all ingredients for the dressing and set aside.
  6. When quinoa is done cooking, immediately place in a large bowl and toss with spinach. (The heat from the quinoa will lightly wilt the spinach.)
  7. Pour dressing over quinoa and mix well to thoroughly combine. Add roasted vegetables, and stir.

Rated : 5 from 5 votes
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