Quinoa with vegetables is a simple, healthy dish that you can whip up for dinner or make in advance for packed lunches. This veggie quinoa recipe features roasted brussels and carrots, plus a maple ginger tahini sauce! It’s vegan, gluten free, and portable.
This recipe is featured in my Winter Week 3 Meal Plan and the monthly winter vegetable meal plan. For more info, visit the meal plans page.
This post may contain affiliate links. For more information, see my affiliate disclosure.
The middle of January is prime meal prep season. I can tell because 1) views for the Sweet Potato Black Bean Meal Prep Bowls and Vegetarian Meal Prep Breakfast Sandwiches always spike at this time of year!
And 2) my Instagram feed is filled with delicious packed lunches and homemade weeknight meals. So, it’s the perfect time for me to share this recipe for Quinoa with Vegetables and Maple Ginger Tahini.
This dish is great to bring to work for lunch or make in advance to pair with other foods for an easy dinner after a long day. AND the sweet, zesty tahini sauce is so delicious that you’ll even want to make it in the middle of the summer when it’s not #mealprepseason.
I chose two of my favorite veggies (brussels sprouts and carrots) to include in this recipe. But you can use any vegetable you want!
How to Make Quinoa with Vegetables
- Prep the veggies for roasting. Toss in olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Pop in the oven.
- While they’re roasting, make the quinoa (tips below) and maple ginger tahini. Divide into bowls with the roasted vegetables, and enjoy.
Expert Tips for Cooking Quinoa
Fluffy, flavorful quinoa can make a big difference in the taste of quinoa with vegetables. Here are my best tips for making perfect quinoa.
Do you have to rinse quinoa?
Some packages call for rinsing quinoa before cooking, claiming that this reduces its bitterness. You can do this by placing a fine mesh sieve filled with quinoa underneath running water for a few minutes.
Personally, I have not noticed any difference in taste when it comes to rinsed quinoa. Plus, pre-rinsed quinoa is available at most grocery stores, in which case you don’t need to do it yourself. Moral of the story…rinsing quinoa is personal preference.
What does toasting quinoa do?
Toasting dry quinoa in a skillet for a few minutes helps to bring out its nutty flavor. Use about 1 tablespoon of olive oil for every 1.5 cups of quinoa. Cook over low heat and stir constantly to avoid burning.
Quinoa Water Ratio
For every cup of dry quinoa, add two cups of water. Combine the quinoa and liquid in a small saucepan and bring to a boil, then reduce heat to low, cover, and cook for ~15 minutes. One cup of dry quinoa yields about three cups cooked.
How to add more flavor to quinoa
Besides toasting quinoa before cooking, you can add different liquids other than water for more flavor. Try vegetable or chicken broth or white wine and broth.
More Quinoa with Vegetables Recipes
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Quinoa with Vegetables and Maple Ginger Tahini
Ingredients
- 4 large carrots - scrubbed and trimmed, sliced into sticks
- 1 pound brussels sprouts - washed and sliced in half
- 1 tablespoon olive oil
- Sea salt - to taste
- Ground black pepper - to taste
- 0.5 cup dry quinoa - white or tri-colored
- 1 cup water - sub broth for more flavor
For the sauce:
- 1/4 cup tahini
- 2 tablespoon maple syrup
- 1 tablespoon fresh ginger - minced
- 3 tablespoon cold water
- 1 lemon - juiced
- Sea salt - to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the brussels sprouts and carrot sticks to the baking sheet and toss in olive oil, salt, and pepper. Spread them out in an even layer and roast for 20-25 minutes, or until tender.
- While the veggies are roasting, combine the quinoa and water in a saucepan and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes (until the water is absorbed). Remove from heat and fluff quinoa with a fork.
- In a small bowl, whisk together the tahini, maple syrup, ginger, cold water, and lemon juice. Taste and adjust ingredients as necessary. Add more water if you want it to be thinner.
- Divide the cooked veggies and quinoa into bowls or containers and drizzle with maple ginger tahini to taste. If you are eating at a later time, you can wait to add the dressing until that time.
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days. You can eat them cold or reheated in the microwave (on high for 1-2 minutes).
- Feel free to sub other veggies based on what you have on hand. Check out the Guide to Vegetable Roasting Times for more info.
- Add shredded chicken, turkey, or beans for more protein.
Nutrition
Happy Friday Jr.! – Lizzie
Want to eat more seasonal veggies? Get your meal plan today!
Leave a Reply