Save The first time I made this quinoa pilaf, I was trying to use up a fridge full of vegetables before leaving town for the weekend. I roasted everything together without much thought, and when I stirred in the fluffy quinoa with that hit of lemon and fresh herbs, my roommate actually wandered into the kitchen asking what smelled so incredible. Now it is my go-to when I want something that feels special but does not require hours of standing at the stove.
Last summer I served this at a potluck and watched three different people ask for the recipe. Someone mentioned they usually find quinoa boring, but the combination of smoked paprika, cumin, and those charred roasted edges changed their mind completely. There is something about the fresh mint hitting the warm vegetables that makes the whole dish sing.
Ingredients
- 1 cup quinoa, rinsed: Rinsing removes the bitter coating that can make quinoa taste unpleasant
- 2 cups vegetable broth or water: Broth adds depth, but water works perfectly fine if that is what you have
- 1 small red bell pepper, diced: Adds sweetness and a gorgeous pop of color
- 1 small zucchini, diced: Gets tender and creamy when roasted
- 1 small carrot, peeled and diced: Provides a subtle sweetness and texture contrast
- 1 small red onion, diced: Caramelizes beautifully in the oven
- 1 cup cherry tomatoes, halved: They blister and concentrate in flavor while roasting
- 2 tablespoons olive oil: Helps the vegetables roast evenly and develop those golden edges
- 2 cloves garlic, minced: Fresh garlic gives a brighter flavor than garlic powder
- 1 teaspoon ground cumin: Adds an earthy, warm backbone to the dish
- 1 teaspoon dried thyme: Complements the vegetables without overpowering them
- ½ teaspoon smoked paprika: This is the secret ingredient that makes people ask what you used
- Salt and freshly ground black pepper: Essential for bringing all the flavors together
- ¼ cup chopped fresh parsley: Adds brightness and a fresh finish
- 2 tablespoons chopped fresh mint: Completely optional but it creates this lovely unexpected contrast
- Juice of ½ lemon: Cuts through the richness and wakes up all the flavors
Instructions
- Get the oven going:
- Preheat your oven to 425°F so it is fully hot when the vegetables hit the pan
- Prep the vegetables for roasting:
- On a large baking sheet, toss the bell pepper, zucchini, carrot, red onion, and cherry tomatoes with olive oil, salt, and pepper until everything is lightly coated
- Roast until golden:
- Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until they are tender and have those nice golden edges
- Cook the quinoa:
- While vegetables roast, combine the rinsed quinoa and vegetable broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed
- Let the quinoa rest:
- Remove from heat and keep it covered for 5 minutes, then fluff gently with a fork
- Wake up the spices:
- Heat a drizzle of olive oil in a large skillet over medium heat, add the garlic and sauté for about 30 seconds until fragrant, then stir in the cumin, thyme, and smoked paprika
- Bring it all together:
- Add the cooked quinoa and roasted vegetables to the skillet and toss gently to combine and warm through
- Finish with fresh touches:
- Remove from heat and add the parsley, mint if using, and lemon juice, then toss well and adjust the seasoning to taste
- Serve it up:
- This is delicious warm or at room temperature, making it perfect for meal prep or serving a crowd
Save This pilaf has become one of those recipes I make when friends are coming over and I want to serve something that looks impressive but is actually quite simple to pull together. There is something so satisfying about piling those colorful roasted vegetables onto a platter and watching people go back for seconds.
Making It Your Own
I have learned that the best version of this dish uses whatever vegetables look best at the market. Sometimes I add butternut squash in autumn or asparagus in spring, and it always works because the method stays the same.
Serving Suggestions
This pilaf is substantial enough to stand alone as a main, especially with a dollop of yogurt or some crumbled feta on top. It also pairs beautifully alongside grilled fish or roasted chicken.
Storage and Meal Prep
This keeps beautifully in the refrigerator for four to five days and actually tastes better the next day as the flavors have time to meld together.
- Store in an airtight container and reheat gently with a splash of water
- The fresh herbs are best added right before serving leftovers
- This freezes well for up to two months if you want to batch cook
Save I hope this becomes one of those recipes you turn to again and again, adjusting the vegetables and herbs to match whatever feels right for the season.
Recipe FAQ
- → Can I use different vegetables?
Absolutely. Swap in any seasonal vegetables like squash, eggplant, broccoli, or whatever you have on hand. The roasting method works well for most vegetables.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a grain salad.
- → Can I make this ahead?
Yes. Prepare the quinoa and roast vegetables up to 2 days in advance. Combine and reheat when ready to serve, adding fresh herbs just before serving.
- → Is this suitable for meal prep?
This dish is excellent for meal prep. Portion into containers and refrigerate. The flavors actually improve after a day as the quinoa absorbs the seasonings.
- → How can I add more protein?
Stir in a can of drained chickpeas, add crumbled feta if not vegan, or serve alongside grilled fish, chicken, or tofu for a complete protein-rich meal.