Quinoa Bowl with Roasted Vegetables and Goat Cheese

Cook, Healthy Eating, Meat-Free Mains, Recipes

Red quinoa’s nutty taste and hefty texture are the perfect match for root vegetables, which is why we like to combine them in this colorful (and healthful!) vegetarian bowl. Roasting individual Brussels sprout leaves gives them an irresistible combination of a creamy center and caramelized crisp edges.


Quinoa Bowl with Roasted Vegetables and Goat Cheese




  • 3 golden beets
  • 3 Tbs. plus 2 tsp olive oil
  • Salt and freshly ground pepper
  • 2 cups (10 oz./310 g) red quinoa
  • 6 oz. (180 g) baby carrots, halved lengthwise
  • 1 lb. (500 g) large Brussels sprouts, tough outer leaves removed
  • 2 leeks, white and 3 inches (7.5 cm) of green part, thinly sliced
  • 6 oz. (185 g) fresh goat cheese
  • 1/4 cup (1/3 oz./10 g) fresh thyme leaves
  • 1/3 cup (2 oz./60 g) hazelnuts, coarsely chopped



1. Preheat an oven to 400°F (200°C).


2. Place the beets in a baking dish just large enough to hold them in a single layer. Drizzle with 1 Tbs. of the olive oil. Season with salt and pepper, and toss well. Cover the dish with foil and roast until the beets are tender when pierced with a paring knife, 60 to 75 minutes. Remove the beets from the oven and let cool. Scrape the skin off the beets, then cut them into wedges 1/2 inch (12 mm) thick and set aside.


3. While the beets are roasting, place the quinoa in a fine-mesh sieve and rinse well. In a large saucepan over medium-high heat, combine the quinoa, 4 cups (32 fl. oz./1 l) water and a large pinch of salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the water is absorbed, about 15 minutes. Turn the heat off and let stand for 5 minutes. Fluff the quinoa with a fork and season with salt and pepper. Cover the pan and set aside until ready to serve.


4. In a bowl, drizzle the carrots with 1 Tbs. of the olive oil and toss to coat. Arrange the carrots in a single layer on a baking sheet and roast until the thinner ones are just tender when pierced with the tip of a paring knife, about 20 minutes. Set aside.


5. Using a paring knife, cut off the base of each brussels sprout and, working from the bottom, peel off individual leaves until the remaining leaves are too tight to remove. In a mixing bowl, toss the leaves with 1 Tbs. of the olive oil until well coated. Spread them in a single layer on a baking sheet. Roast for 20 minutes, or until the edges of the leaves are browned and crisp. Set aside.


6. In a bowl, combine the leeks with the 2 tsp. olive oil and spread them in a single layer on another baking sheet. Roast until the leeks are soft and caramelized in places, about 20 minutes. Transfer the leeks to a large mixing bowl, add the quinoa and toss to combine. Set aside.


7. In a small bowl, mash together the goat cheese, thyme leaves and a pinch each of salt and pepper. Set aside.


8. Divide the quinoa mixture among 6 wide, shallow bowls. Divide the vegetables among the bowls on top of the quinoa. Sprinkle with hazelnuts. Add a dollop of the goat cheese mixture and serve.





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2 comments about “Quinoa Bowl with Roasted Vegetables and Goat Cheese

  1. Quinoa Bowl Recipe | Williams Sonoma Taste – My Blog

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