roasted vegetable quinoa

Quinoa is definitely one of my favourite ingredients to cook with. With a great texture, flavour and beautiful look, it instantly livens up any dish and provides us with a good source of nutrients to eat. My favourite type of Quinoa to use at home is Tricolor Quinoa, as it has a slightly crunchy texture and lovely array of colours. Creating this dish, I decided to use some Tricolor Quinoa and cook it with vegetable stock, kale and peas. Then, I combined them with a mixture of vegetables which I roasted with olive oil and mixed herbs.

After all of these were cooked, I mixed them together and topped them with a tasty dressing made from tahini, lemon juice, extra virgin olive oil, garlic, salt, rice syrup, cumin and cinnamon. The dressing has a nice garlic flavour and lovely balance between the sweetness of cinnamon and rice syrup, and the bitterness of lemon and tahini. The recipe has quite a generous amount of dressing, so you can really enjoy its flavours in the dish.

I think what I love most about this creation is how it feels both comforting and healthy at the same time. After a bowl of this, I instantly feel filled up, re-energised and ready to continue with my day. It’s fairly quick and simple to prepare, so this is one of those classic meals that I love to enjoy on a busy day. I hope you like it!


roasted vegetable quinoa

serves about 4


for the roasted vegetables:

1 medium sweet potato

1 courgette

1 carrot

1 red pepper

1 red onion

1 tbsp olive oil

1 tbsp dried mixed herbs

1/2 tsp salt

freshly ground black pepper, to taste


for the quinoa:

1 cup (190g) quinoa

1 cup (40g) kale

1/2 cup (70g) frozen peas

4 cups (1 litre) water

1/2 tsp vegetable stock powder – I used bouillon


for the dressing:

3 tbsp tahini

2 tbsp extra virgin olive oil

3 tbsp freshly squeezed lemon juice

2 garlic cloves, crushed

1/2 tsp brown rice syrup

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp salt




1. Peel and chop the sweet potato and carrot. Then chop the sweet potato, carrot, red pepper and courgette into rough chunks/cubes, and slice the onion into narrow wedge shapes. Then, add them into a large baking dish/tray, followed by the olive oil, dried mixed herbs, salt and pepper. Stir them all together, and add them into the oven to cook for about 20-25 minutes.

2. In the meantime, prepare the quinoa. Add the water and vegetable stock into a pan, stir them together and place them onto a medium heat. Bring the water to a boil and add in the quinoa. Then, cook it for the stated time on it’s packet (mine takes around 15 minutes). When there are about 3 minutes remaining for it to cook, add in the kale and peas (the water will have almost gone by this point, but that’s fine).

3. While everything cooks, make the dressing. Add the garlic, tahini, olive oil, lemon juice, brown rice syrup, cinnamon, cumin and salt into a small blender – I used my nutribullet. Blend them all together until smooth and mixed, then set aside.

4. When the quinoa, kale and peas have cooked, remove them from the heat, drain, and pour them into a large mixing bowl. Then, when the vegetables have cooked, remove them from the heat and also add them into the mixing bowl. Mix everything together, and then divide onto plates to serve. Lastly, pour the dressing on top of each to finish.

roasted vegetable quinoa roasted vegetable quinoa roasted vegetable quinoa

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  1. I am in love with your photos! And your recipes! And just your blog in general! This quinoa salad looks great, and that little dish is super cute too 🙂

  2. Oh my gosh, this is the perfect vegetarian meal! I ran out of quinoa a couple of months ago, but every time I go to buy some more I talk myself out of it because of the price haha.. might have to just bite the bullet so I can try making this or something like it because VEGETABLES!!

  3. Ahhh I totally love the sound of this! Tri-color quinoa is my absolute favorite and with that tahini dressing??? This has my name written all over it!

  4. I love this quinoa dish, Harriet! I’m always craving warm veggies at night, and I’ve started to run out of ideas for ways to cook them up. This looks like the perfect recipe – I love that you used sweet potato too! This definitely looks like something healthy and comforting to curl up with when my veggie cravings kick in <3

  5. I love the veggies you got going on here Harriet, just perfect! Sweet potatoes are my love! Red bell peppers are another favorite of mine…I eat them constantly and use them for recipes! I love that tahini dressing as well, that would just perfectly complete this dish. Such a wonderful protein dish too. Ok, now I’m hungry. Looks fabulous!

  6. YUM will definitely be trying this! Love meals like these that are super easy, healthy and make good lunch leftovers – plus are absolutely delicious. Have never done a tahini dressing before but will give it a go for sure! 🙂

  7. This looks absolutely delicious, Harriet!! I am a huge fan of quinoa as well! I adore all the roasted veggie num nums you have going on in here! And that tahini based dressing sounds absolutely PERFECT! Healthy yet filling and substanital, plus beautiful? Always a winner in my book!!! <3 Cheers!

  8. This is almost to pretty to eat…ALMOST! I’m also a quinoa lover Harriet, I usually add left over veggies and turn plain quinoa it into a delicious meal.

  9. Hey!

    If I use 1/4 of each ingredient will the receipe still work? Id like to make this just one serving

    Thanks, looks delish!

    1. Hi Basak! I definitely think that should be okay! I would suggest just mixing the dressing ingredients by hand though with a spoon etc., as there wouldn’t be too much of it 🙂 I hope this helps and I hope you enjoy it!! 😀

  10. This was delicious! Loved it- for the mixed herbs I used rosemary, thyme, oregano and paprika! Omitted the brown rice syrup and still tasted fabulous! Thank you for the great recipe- will definitely be making this again.

  11. Making this tonight .. will grill veggies, as opposed to roasting .. also have fresh kale from my garden! .. looking forward to it

  12. I loved the veggies and quinoa piece. I cooked the peas with the quinoa, but waited to add the kale to the cooked and still hot quinoa; it softened but did not cook the kale. I don’t care for tahini dressings, so I made a lemony basil vinaigrette. My changes personalized it to my tastes, and it was stellar! Next time I will roast chickpeas as weall.

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