Roasted Vegetable Quinoa Bake

Name: Roasted Vegetable Quinoa Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 red onion, chopped; 2 cups spinach, wilted; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil leaves; Optional: Hot sauce or balsamic glaze

Highlighted under: Healthy & Light

I absolutely love making this Roasted Vegetable Quinoa Bake on busy weeknights when I want something healthy and hearty yet comforting. The combination of roasted vegetables with fluffy quinoa creates a satisfying and flavorful meal that everyone enjoys. I can easily customize it with whatever vegetables I have on hand, and the nutty aroma that fills my kitchen is simply irresistible. Plus, it’s a great way to sneak in some nutrients into our diet without sacrificing taste!

Created by

Amber Walsh

Last updated on 2026-01-15T12:31:17.415Z

When I first tried making this quinoa bake, I was amazed at how versatile it is. Using a mix of my favorite seasonal vegetables made all the difference. I also learned that to get the best flavor, roasting the vegetables before mixing them with the quinoa enhances their natural sweetness and depth. You can easily swap out vegetables based on what’s in your fridge.

Another important tip I discovered is to let the quinoa cool slightly before mixing it with the roasted vegetables. This helps prevent the dish from becoming mushy and keeps the texture delightful. It’s no wonder this recipe has become a family favorite at our dinner table!

        Why You'll Love This Recipe
        Colorful, nutrient-rich ingredients that are perfect for meal prep
Comforting flavors that appeal to both kids and adults
A great balance of protein and fiber to keep you satisfied

      

Choosing Your Vegetables

The flexibility of this Roasted Vegetable Quinoa Bake is one of its greatest strengths. While I love the combination of red bell pepper, zucchini, yellow squash, and red onion, feel free to experiment with any seasonal vegetables you have. Eggplant, mushrooms, or even broccoli work wonderfully. Just be sure to cut them into uniform sizes to ensure that they roast evenly. Remember, the goal is to achieve that slightly caramelized edge that enhances the flavor.

One common issue when roasting vegetables is moisture retention, which can prevent browning. To combat this, make sure the vegetables are spread in a single layer on the baking sheet. This allows for proper airflow and ensures even cooking. If you’re using denser vegetables like carrots or sweet potatoes, consider pre-cooking them slightly before adding them to the mix, as they take longer to become tender.

Perfecting the Quinoa

Success with quinoa comes down to the rinsing and cooking process. Rinsing the quinoa is essential to remove its natural coating, saponin, which can give it a bitter taste. A fine-mesh strainer works best for this task. When cooking, ensure the liquid is boiling before adding quinoa, then reduce to low heat immediately to prevent sticking. A good rule of thumb is to use a 2:1 liquid-to-quinoa ratio; this helps achieve that fluffy texture we all love.

Once the water is absorbed, let the quinoa rest covered for about 5 minutes before fluffing it with a fork. This step is crucial—it helps the grains separate perfectly and gives a light mouthfeel, making it a perfect complement to the heartiness of the roasted vegetables.

Storing and Serving Suggestions

This Roasted Vegetable Quinoa Bake is a fantastic make-ahead meal. After assembling the dish, it can be covered tightly with foil and refrigerated for up to two days before baking. For longer storage, you can freeze leftovers in airtight containers for up to three months. Just be sure to let it cool completely before freezing to preserve texture. When reheating, cover with foil to prevent over-browning while heating through, about 20-25 minutes at 350°F (175°C).

Serving it up is a joy! I love adding fresh basil leaves on top, which brighten the flavors. For some heat, a drizzle of hot sauce or balsamic glaze adds a tangy kick that perfectly complements the richness of the melted cheese. Add a side salad or some crusty bread for a complete meal that feels satisfying and indulgent.

Ingredients

For the Bake

1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 red onion, chopped
2 cups spinach, wilted
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

For Serving

Fresh basil leaves
Optional: Hot sauce or balsamic glaze

Instructions

How to Make Roasted Vegetable Quinoa Bake

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

On a baking sheet, combine the diced bell pepper, zucchini, yellow squash, and red onion. Drizzle with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly. Roast in the preheated oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Quinoa

While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork.

Mix and Bake

In a large bowl, combine the roasted vegetables, cooked quinoa, wilted spinach, minced garlic, and half of the mozzarella cheese. Transfer to a greased baking dish, top with the remaining mozzarella and Parmesan cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

Serve

Let the bake cool for a few minutes before serving. Top with fresh basil leaves and optional hot sauce or balsamic glaze for extra flavor.

Enjoy your delicious and nutritious Roasted Vegetable Quinoa Bake!

Pro Tips

Feel free to experiment with different vegetables based on what you have on hand or what’s in season. Adding some cooked chickpeas or black beans can also provide extra protein and fiber.

Nutritional Balance

This dish offers a wonderful balance of nutrition, thanks to the combination of quinoa, vegetables, and cheese. Quinoa serves as a complete protein, meaning it contains all nine essential amino acids. This is especially beneficial for those following plant-based diets. Including a variety of vegetables not only enhances the flavor but also maximizes the dish's vitamin content, making it a guilt-free indulgence.

Additionally, the fiber in both quinoa and the vegetables keeps you fuller longer and supports healthy digestion. If you want to boost the fiber even more, consider adding some black beans or chickpeas to the mix, enhancing both texture and nutrition.

Customizing the Bake

Customization options are endless with this recipe! For those who enjoy a spicy kick, you might consider adding some diced jalapeños or red pepper flakes to the veggie mix before roasting. If preferred, swap out the cheeses with dairy-free alternatives for a vegan version—nutritional yeast can also add a cheesy flavor without the dairy.

Another exciting variation could include adding different herbs and spices such as thyme, rosemary, or even a touch of smoked paprika to the veggies before roasting. These can bring new depths of flavor, giving it a completely different taste profile each time you make it!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with bulgur, farro, or even rice, but the cooking time may vary.

→ Is it possible to make this dish vegan?

Absolutely! Just omit the cheese or replace it with a vegan cheese alternative.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave or oven.

→ Can I freeze this quinoa bake?

Yes, this dish freezes well. Just make sure to cool it completely before transferring it to an airtight container.