Quinoa Vegetable Pilaf (Printable)

Fluffy quinoa tossed with roasted seasonal vegetables, aromatic herbs, and bright lemon for a nutritious main or satisfying side.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - 1 small carrot, peeled and diced
06 - 1 small red onion, diced
07 - 1 cup cherry tomatoes, halved
08 - 2 tablespoons olive oil

→ Aromatics & Seasonings

09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste

→ Fresh Herbs & Finish

14 - 1/4 cup chopped fresh parsley
15 - 2 tablespoons chopped fresh mint, optional
16 - Juice of 1/2 lemon

# Directions:

01 - Preheat your oven to 425°F.
02 - On a large baking sheet, toss bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper.
03 - Roast vegetables in the preheated oven for 20 to 25 minutes, stirring once, until golden and tender.
04 - Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - Fluff quinoa with a fork.
06 - In a large skillet, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in cumin, thyme, and smoked paprika.
07 - Add cooked quinoa and roasted vegetables to the skillet. Toss gently to combine and warm through.
08 - Remove from heat. Add parsley, mint if using, and lemon juice. Toss well and adjust seasoning as needed.
09 - Serve warm or at room temperature.

# Expert Hints:

01 -
  • It comes together faster than takeout and tastes like you actually spent time on dinner.
  • The roasted vegetables get caramelized edges that make every bite feel a little indulgent.
  • Quinoa is a complete protein, so this works beautifully as a standalone meal without feeling heavy.
02 -
  • If your quinoa tastes bitter or grainy, you skipped the rinsing step or cooked it too long, so stick to 15 minutes exactly and that rest period afterward.
  • Roasted vegetables release moisture as they cool, so if you're eating this hours later it won't be as crispy, but the flavors deepen.
  • Don't add the fresh herbs until the very end or they'll wilt into the warm grains and lose their brightness and visual pop.
03 -
  • Toast your spices in the warm skillet for just a few seconds before adding the quinoa so they release their aromatic oils and taste more vibrant throughout the dish.
  • If your lemon seems dry or less juicy than usual, microwave it for 15 seconds before cutting and squeezing to coax out more liquid.
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