I am obsessed with quinoa at the moment. I just love the nutty taste and crunchy texture. This roasted vegetable quinoa dish is an adaptation of a Mediterranean pasta dish I make. I decided to use quinoa in this recipe as I am not the biggest fan of pasta. When I tell people this they can’t understand or believe it. Who doesn’t like pasta right? I am not massively keen on the texture but I do make it occasionally as my boyfriend loves the stuff.
This roasted vegetable quinoa recipe is perfect on cold winter days. I add goat’s cheese to finish off the dish but you can leave it out if you are looking for a vegan friendly recipe. Roasted vegetables are so versatile and a great meal if you are looking to use up leftover vegetables. Most vegetables roast, in record time too, which makes it a great light evening meal option.
The goat’s cheese in this roasted vegetable quinoa recipe is baked for 10-15 minutes. Goat’s cheese doesn’t melt in the same way as cheese made with cow’s milk. The rind of the goat’s cheese acts like a case that protects the cheese and turns golden brown when baked. The inside of the goat’s cheese becomes warm and gooey that works really well with the roasted vegetable quinoa.
Quinoa is the perfect ingredient for vegetarian, vegan friendly and gluten-free meals. It is high in protein and contains amino acids. Amino acids are the building block of protein and provide our cells with structure. They play an important role in transporting and storing nutrients. It is an essential part of constructing a balanced metabolism.
In this recipe, the roasted vegetables include onion, pepper, mushroom, courgette, fennel and cherry tomatoes with the addition of garlic and fresh chilli. Most vegetables will work in this dish so swap and change according to your taste and availability.
The vegetables are roasted first for about 20 minutes while the quinoa is cooking. I use mixed red, white and black quinoa but you can use whichever type you prefer. The final stage of making this roasted vegetable quinoa dish is to mix the cooked quinoa with the roasted vegetables and top with goat’s cheese and bake for another 10-15 minutes. The vegetables release water while roasting, which is perfect as it helps keep the quinoa moist and provides a bit of sauce.
Did you make this healthy roasted vegetable quinoa recipe? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
roasted vegetable quinoa with goat cheese
Yield 2 people
Roasted vegetable quinoa with goat’s cheese is a healthy light meal that only takes 35 minutes to cook. The goat’s cheese is optional and can be omitted to make this a vegan-friendly recipe.
- 1 onion, roughly chopped
- 1 pepper, roughly chopped
- 150g mushrooms, halved
- 1 courgette, roughly chopped
- 1 fennel, roughly chopped
- 100g cherry tomatoes, halved
- 1 fresh chilli, roughly chopped
- 2 cloves of garlic, peeled & roughly chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 150g quinoa
- ½ lime, juiced
- 225ml boiling water
- 100g soft goat’s cheese (optional)
- Preheat the oven to 220°c/425°f.
- Place the vegetables in an ovenproof dish, drizzle with olive oil and season with salt and pepper.
- Roast the vegetables in the oven for 20 minutes, turn halfway through.
- While the vegetables are roasting cook the quinoa. Wash the quinoa in running water a few times, I use a sieve but you can use your hands.
- Place quinoa, the juice of half a lime, salt, pepper and boiling water in a pan over a medium heat.
- Bring the quinoa to the boil and then cover the pan and reduce the heat to low. The quinoa will take about 15 minutes to cook. You can tell when the quinoa is ready when the water has evaporated and it is soft but not mushy.
- Reduce the oven temperature to 200°c/400°f.
- Mix the quinoa with the roasted vegetables and top with slices of goats cheese. Place back into the oven and bake for 10-15 minutes until the cheese has started to turn golden brown.
- Serve immediately warm.
- To make this a vegan-friendly dish, omit the goat's cheese and skip the last two steps and roast the vegetables for an extra 5 minutes. You don’t need to re-bake the dish.
- Swap and change any vegetables according to your taste and availability.
- Deseed the chilli to reduce the spice level.
Courses light meal
Amount Per Serving
% Daily Value
Total Fat 27 g
Saturated Fat 10 g
Unsaturated Fat 15 g
Cholesterol 23 mg
Sodium 1397 mg
Total Carbohydrates 45 g
Dietary Fiber 11 g
Sugars 15 g
Protein 19 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.