This Mediterranean Quinoa with Roasted Vegetables is a fantastic dish to enjoy at any season. It’s packed full of high fiber quinoa, roasted zucchini, bell peppers and cherry tomatoes. It’s wrapped up in a light honey lemon dressing for a touch of sweetness that’s absolutely delicious!

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If you are looking for something packed with goodness, easy to make, healthy and a meal in one, this might just work.  This Mediterranean Quinoa with Roasted Vegetables is a take on my Roasted Vegetable Couscous.  And to boot, this quinoa has a secret little dressing for extra flavour.  Check it out!

Delicious hot or cold and a great one of keep in mind for pot luck dinners and family gatherings.  Go on, give it a try!

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What is This Quinoa Dish Like

• Difficulty – This is a very easy recipe to make. It has three parts and comes together in just under an hour.
• Taste – A great tasting dish with hearty quinoa, soft vegetables and a sweet (but not too sweet), dressing.
• Serving – This dish will make between 4 – 6 servings. Keep in mind, you can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Red pepper – I used a medium sized red bell pepper for this dish. I cut it into approximately 1-inch pieces.
• Zucchini – A medium sized zucchini cut into about 1-inch pieces. You don’t need to peel the zucchini for this recipe.
• Tomatoes – I used cherry or grape tomatoes.
• Garlic – An entire garlic bulb is used in this dish. It’s roasted with the vegetables and adds a lot of flavour to the finished quinoa dish.
• Olive oil – Olive oil is used in both the dressing and for adding to the vegetables.
• Lemon juice – Fresh or bottle lemon juice can be used to make the dressing.
• Honey – I used a pourable honey for the dressing.
• Parsley – Fresh chopped parsley is added to the dressing. You and use a little additional for garnish if you like.
• Salt – Regular table salt is used in both the dressing and on the vegetables.
• Quinoa – This recipe uses uncooked quinoa.
• Vegetable broth – Any kind of vegetable broth will work for this recipe. You can use the carton stuff or even a stock cube.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

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Instructions

1. Cook vegetables – Preheat oven to 350 degrees f/180 degrees c. Add the diced red peppers, diced zucchini, cherry tomatoes and the halved garlic bulb to a large baking tray. Drizzle over two tablespoons of the olive oil and sprinkle over one teaspoon of the salt. Place in the oven and cook for 40 minutes or until the vegetables are soft and tender.
2. Cook quinoa – While the vegetables are cooking, add the quinoa to a skillet set over high heat. Shake the pan and dry fry the quinoa for about 2 minutes until you can hear it starting to pop a little. Pour over the vegetable broth, reduce heat to low and cover. Leave to cook until the liquid has absorbed and the quinoa is fork tender. Remove from heat when cooked. Fluff with a fork.
3. Make dressing – Make the dressing by combining the remaining olive oil, lemon juice, honey, parsley and salt. Stir well.
4. Combine and finish the dish – In a large bowl, combine the quinoa and vegetables. Pour over dressing and stir really well to combine. Can be served straight away.

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Recipe Notes

• Time saving – I recommend first putting the vegetables in the oven. They take the longest. While they are roasting, cook the quinoa and make the dressing. 
• Cooking quinoa – I strongly recommend following my method for cooking quinoa, it works every time and you will end up with fluffy quinoa. The key is to dry fry it for about 2 minutes before adding the stock.

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Substitutions

• Vegetables – You can use any colour poppers that you like, eggplant, and even red onions work too.
• Parsley – Basil and chives will work.
• Arugula leaves – these add a nice touch to the salad to add before serving, but you can leave it out if you prefer. Spinach will also work.
• Additional ingredients – The addition of cubed mozzarella or crumbled feta will also work.

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Serving

• Chicken & Turkey – I’ve served this with the Green Olive Chicken so many times and it goes great. As well, the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!