Colourful Roasted Vegetables and Garlic Quinoa is the Perfect Weeknight Dinner

Roasted veggies and quinoa
Prep Time
30 min
Cook Time
1h 25 min
4 servings

The leaves have fallen off the trees and the skies are consistently grey. It’s time to head to the farmers’ markets for a dose of colour! Vibrant heirloom carrots, creamy parsnips, ruby red beets and yellow and red mini potatoes are in season now, so a colourful roasted vegetable platter will impress at the dinner table (or Christmas table for those already planning menus). Serve it with a side of this garlicky quinoa and grilled chicken seasoned with salt, pepper and Italian seasoning for a meal that you can also pack for lunch the next day.

Related: This Easy Gluten-Free Quinoa Chocolate Cake Recipe Requires Just 10 Ingredients



bunch baby heirloom carrots, peeled and cut into smaller sticks
bunch baby parsnips, peeled
whole garlic bulbs, tops sliced off
whole beets
red and yellow mini potatoes
cup dried quinoa, rinsed and strained
1 ½
cups water
Vegetable or avocado oil
Salt and pepper
Italian seasoning



Blanch the potatoes first to give them a head start at cooking. This will give them a soft texture inside and crispy skin outside.

Step 1

Preheat the oven at 400°F.

Step 2

In a pot of salted boiling water, blanch the potatoes for 5 minutes. Drain and let dry.

Step 3

Toss the parsnips, carrots, garlic bulbs and potatoes with oil, salt, pepper and Italian seasoning in a large bowl.

Step 4

Wrap whole, unpeeled beets individually in aluminum foil.

Step 5

Place all the vegetables in a single layer on 2 large baking trays lined with parchment paper. Bake for an hour until the vegetables are soft, begin to appear wrinkled and become fragrant.

roasted vegetables
Step 6

In the meantime, bring 1 ½ cups of salted water to a boil in a small pot over medium heat. Add in the quinoa, cover and simmer for 20 minutes until the water has evaporated and the quinoa has a fluffy texture. Remove lid and fluff with a fork.

Step 7

When the vegetables are done roasting, remove from oven. Take 3 or 4 garlic cloves from the bulb and dice (or mash) into smaller pieces. Add the garlic into the pot with the quinoa. Gently toss with a fork.

Step 8

Remove the beets from the aluminum foil and peel off the skin. Slice the beets into thin slices. Arrange the vegetables on a platter and serve with the garlic quinoa. Serves 4 generously.

roasted vegetables recipe

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