Save The smell of roasting vegetables always pulls me into the kitchen, no matter what I was doing before. I started making this pilaf during a busy season when I needed something nourishing but didnt want to spend hours at the stove. Now its the kind of dish I throw together when friends drop by unexpectedly, and everyone assumes Ive been cooking all afternoon.
Last summer my sister was visiting and we were both exhausted from hiking all morning. I threw whatever vegetables I had in the crisper drawer onto a baking sheet, and we ended up eating it straight from the skillet standing at the counter. She still texts me every time she makes it, asking exactly which spices I used that day.
Ingredients
- 1 cup quinoa, rinsed: Rinse until the water runs clear or itll taste bitter
- 2 cups vegetable broth or water: Broth adds depth, but water works perfectly fine
- 1 small red bell pepper, diced: Brings sweetness and that gorgeous pop of color
- 1 small zucchini, diced: Gets tender and buttery when roasted
- 1 small carrot, peeled and diced: Adds subtle sweetness and texture
- 1 small red onion, diced: Caramelizes beautifully in the oven
- 1 cup cherry tomatoes, halved: They burst and create little pockets of flavor
- 2 tablespoons olive oil: Helps those vegetables roast instead of steam
- 2 cloves garlic, minced: Add it at the end so it doesnt burn
- 1 teaspoon ground cumin: Gives it that warm, earthy backbone
- 1 teaspoon dried thyme: Works beautifully with roasted vegetables
- ½ teaspoon smoked paprika: Adds a subtle smoky depth
- Salt and freshly ground black pepper: Season generously at every step
- ¼ cup chopped fresh parsley: Brightens everything up
- 2 tablespoons chopped fresh mint: Totally optional but so worth it
- Juice of ½ lemon: The acid makes all the flavors pop
Instructions
- Get your oven going:
- Preheat to 425°F and grab your largest baking sheet
- Roast those vegetables:
- Toss the bell pepper, zucchini, carrot, onion, and tomatoes with olive oil, salt, and pepper, then roast for 20 to 25 minutes until theyre golden and tender
- Cook the quinoa:
- Combine rinsed quinoa and broth in a saucepan, bring to a boil, then cover and simmer for 15 minutes until the liquid disappears
- Let it rest:
- Remove from heat and keep it covered for 5 minutes, then fluff gently with a fork
- Wake up the spices:
- Warm a drizzle of oil in a skillet over medium heat, sauté the garlic for 30 seconds, then stir in the cumin, thyme, and smoked paprika until fragrant
- Bring it together:
- Add the quinoa and roasted vegetables to the skillet, toss gently to warm everything through
- Finish with brightness:
- Remove from heat and fold in the parsley, mint if youre using it, and lemon juice
Save This pilaf has become my go-to for potlucks because it travels beautifully and serves a crowd. My neighbor asked for the recipe after a block party, and now I see her making it at least twice a month.
Make It Your Own
Ive swapped in butternut squash during fall and added chickpeas when I needed something more substantial. The beauty of this dish is that it adapts to whatever vegetables are in season or hiding in your refrigerator.
Serving Suggestions
Serve it warm right out of the skillet, or let it cool to room temperature for a picnic style dish. Its hearty enough to stand alone as a main, but also pairs beautifully alongside grilled fish or roasted chicken.
Meal Prep Magic
This keeps beautifully in the refrigerator for up to five days and actually develops more flavor as it sits. I often make a double batch on Sunday and eat it throughout the week for quick lunches.
- Store in an airtight container and add fresh herbs before serving
- Squeeze extra lemon juice on leftovers to brighten them up
- It freezes well if you want to keep portions for later
Save Theres something deeply satisfying about a dish thats both nourishing and colorful. I hope this finds its way into your regular rotation too.
Recipe FAQ
- → What vegetables work best in this dish?
Bell peppers, zucchini, carrots, red onion, and cherry tomatoes roast beautifully together. You can easily substitute squash, eggplant, broccoli, or whatever seasonal vegetables you have available.
- → How do I prevent quinoa from becoming mushy?
Rinse quinoa thoroughly before cooking to remove bitter saponins. Use a 1:2 ratio of quinoa to liquid, simmer covered, then let stand off heat for 5 minutes before fluffing with a fork.
- → Can I make this ahead of time?
Yes, this dish reheats well and tastes great at room temperature. Store in an airtight container for up to 4 days. Add fresh herbs and lemon juice just before serving.
- → How can I add more protein?
Stir in a can of drained chickpeas during the final toss, or top with crumbled feta cheese. You can also serve alongside grilled chicken, fish, or tofu for a complete protein-rich meal.
- → What herbs pair well with quinoa and vegetables?
Fresh parsley and mint add bright contrast to the roasted flavors. Other great options include cilantro, basil, dill, or chives. Dried thyme and oregano work well during cooking.
- → Is this suitable for meal prep?
Absolutely. Portion into containers for easy lunches throughout the week. The flavors actually develop and improve after a day or two in the refrigerator.