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Quinoa with Roasted Vegetables and Balsamic-Dijon Dressing Recipe

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4.3 from 8 reviews

This vibrant Quinoa with Roasted Vegetables recipe features a colorful mix of caramelized bell peppers, zucchini, carrots, red onion, and garlic roasted to perfection and tossed with fluffy quinoa. Enhanced with a tangy balsamic Dijon dressing and fresh thyme, this healthy and flavorful dish is perfect as a wholesome main or a nutritious side, served warm or cold.

Ingredients

Vegetables

  • 1 medium red onion, thickly sliced
  • 2 medium zucchini, sliced
  • 2 bell peppers (yellow or red), sliced
  • 2 carrots, peeled and sliced
  • 6-8 whole cloves garlic, peeled

Seasoning & Oil

  • 3 ½ tablespoons olive oil, divided use
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • Kosher salt, to taste
  • Black pepper, to taste

Quinoa & Liquids

  • 1 cup quinoa
  • 2 cups low sodium vegetable or chicken stock

Dressing

  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard

Instructions

  1. Preheat the oven. Set your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and bringing out their natural sweetness.
  2. Prepare the vegetables. Arrange the thickly sliced red onion, sliced zucchini, bell peppers, carrots, and peeled garlic cloves on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle fresh thyme over the vegetables, then season with kosher salt and black pepper to enhance flavors.
  3. Roast the vegetables. Place the pan in the preheated oven and roast until the vegetables are softened and caramelized, about 30 to 35 minutes. If you are using two baking sheets, rotate the pans halfway through the cooking time for even roasting.
  4. Cook the quinoa. While the vegetables roast, rinse the quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of low sodium vegetable or chicken stock. Bring to a boil over high heat, then cover and reduce the heat to low. Let it simmer for 12-15 minutes until the quinoa is tender and liquid is absorbed. Season with salt to taste.
  5. Combine quinoa and vegetables. Once quinoa is cooked, transfer it to a large bowl. Add the roasted vegetables to the quinoa and gently mix to combine the textures and flavors.
  6. Make the dressing. Whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, and Dijon mustard in a small bowl until well emulsified.
  7. Toss and serve. Pour the dressing over the quinoa and roasted vegetables mixture. Toss everything gently to evenly coat with the dressing. Serve warm or chill and serve cold, making it a versatile dish for any season.

Notes

  • You can substitute quinoa with couscous or bulgur for variation.
  • For a vegan option, use vegetable stock only.
  • Add nuts like toasted pine nuts or walnuts for an extra crunch.
  • Use seasonal vegetables like butternut squash or sweet potatoes in fall for a twist.
  • This dish keeps well refrigerated for up to 3 days, perfect for meal prep.

Find it online: https://glowcooks.com/quinoa-with-roasted-vegetables-and-balsamic-dijon-dressing-recipe/