Sun-Dried Tomato Basil Quinoa & Roasted Veggies (Vegan + Gluten Free)

I decided the other day that I don’t take advantage of how delicious combination that is sun-dried tomato and basil. It’s so good but I hardly ever make anything with it.


So I decided to remedy that with this recipe and not to pat myself on the back or anything but I think I knocked it out of the park. I wasn’t exactly sure how to achieve what I had in my mind so I sort of just went for it and it worked!



I’m of the belief that quinoa is quite like tofu in that it’s very versatile but it needs a lot of help in the flavor department for me to really enjoy it. This however made me forget all the times I felt sort of blah about quinoa.


Start to finish this only takes about 40 minutes to make and that’s mostly just because of the veggies that need to roast and you don’t have to do anything to those except peek at them every once in a while. It’s a perfect recipe to make on a Sunday and have it all ready to go for lunch a couple days throughout the week!


If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitch


Sun-Dried Tomato Basil Quinoa & Roasted Veggies

Course Dinner, Lunch
Cuisine Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author Modern Little Victories


  • 1 cup quinoa
  • 2 cups water
  • 1 zucchini
  • 1 small red onion
  • 1 red bell pepper
  • 1 potato
  • 8 oz asparagus
  • 1 15 oz can chickpeas drained & rinsed
  • 2-3 tbsp olive oil
  • salt & pepper
  • Dressing
  • 1/4 cup sundried tomatoes
  • 1 ½ tbsp balsamic vinegar
  • 2 cloves small garlic
  • ¼ cup olive oil
  • 1 tbsp fresh basil minced


  1. Preheat oven to 425 degrees. Chop all your veggies and chickpeas so that they are all generally around the same size. Place them on a roasting pan and drizzle olive oil over all the veggies and add salt and pepper. Place in oven and let roast for 15-20 minutes or until tender.
  2. Rinse your quinoa really well before putting it in pot with water and a pinch of salt. Bring to a boil over medium high heat and then turn to low and let cook until all the water is evaporated. Let steam for about 5-10 minutes off the heat. Fluff with fork and then add dressing over top.
  3. While your quinoa is cooking mince your garlic and then add a bit of salt too it and mash it with the back of your knife so that it becomes a paste. Finely chop your sun dried tomatoes and your basil. Add everything into a bowl or mason jar with the oil and balsamic vinegar and mix or shake until combined.
  4. Remove veggies and chickpeas from oven. Place quinoa in a bowl and top with veggies. Garnish with extra fresh basil and serve.






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