Try our incredibly easy and satisfying Sheet Pan Quinoa Pilaf — we roast vibrant vegetables and perfectly cooked quinoa all on two sheet pans, then generously toss everything together with an irresistible homemade balsamic dressing for a truly unforgettable meal!

For more delicious and wholesome quinoa recipes, be sure to explore our fan-favorite Quinoa Salad or these convenient slow cooker Quinoa Tacos. We’re dedicated to bringing you simple, healthy, and flavorful meals that fit seamlessly into your busy lifestyle.

Sheet Pan Quinoa Pilaf: Your New Favorite Easy & Healthy One-Pan Dinner

Remember the days when cooking grains like rice or quinoa felt like an extra step? We’ve all been there, juggling multiple pots and pans. That’s why we were so thrilled with the success of our One Pan Jambalaya and Cheesy Chicken, Broccoli, and Rice, where we introduced the genius method of cooking rice directly on a sheet pan. The results were not just incredibly tasty but also boasted minimal cleanup, making weeknight dinners a breeze.

Taking inspiration from that game-changing technique, we’ve applied the same principle to another versatile grain: quinoa! And let me tell you, once you try this method for Sheet Pan Quinoa Pilaf, you’ll never look back. This dish is not only ridiculously flavorful and robust, but it also champions the coveted “one-pan” (or in this case, two-sheet-pan) convenience that busy home cooks crave. Get ready for a delicious, wholesome meal that makes cleanup a dream.

What makes this Sheet Pan Quinoa Pilaf truly special goes beyond its ease. While inherently vegetarian, this recipe delivers a substantial amount of plant-based protein, thanks to the dynamic duo of quinoa and chickpeas. This thoughtful combination ensures that every serving is incredibly satisfying and nutritious, proving that meatless meals can be just as filling and hearty. We’ll dive deeper into the impressive nutritional benefits below, highlighting why this pilaf is a fantastic addition to any healthy diet.

Effortless Cooking: Your Guide to Sheet Pan Quinoa Pilaf

Preparing this Sheet Pan Quinoa Pilaf is remarkably straightforward, making it perfect for busy evenings. You’ll need two large sheet pans to ensure optimal roasting and flavor development. Here’s a quick glance at the simple steps involved:

• Prepare Your Veggies: Begin by chopping your vibrant sweet potatoes, crisp red onion, and earthy beets into uniform pieces. This ensures they cook evenly.
• First Roast: Distribute the chopped beets onto one sheet pan, drizzling them with olive oil, salt, and pepper. On the second sheet pan, combine the sweet potatoes and red onion with olive oil, salt, and pepper. Transfer both pans to the oven to begin roasting.
• Chickpea Prep: While the vegetables roast, take a moment to thoroughly drain, rinse, and dry your chickpeas. This crucial step helps them crisp up beautifully in the oven.
• Mid-Roast Toss & Dressing Prep: After the initial roasting time, remove both pans. Toss the beets to ensure even cooking and return them to the oven. Stir the sweet potatoes and onion, then add the prepared chickpeas to that pan and return it to the oven. Use this time to whip up the delectable balsamic dressing – simply combine all dressing ingredients in a jar and shake until well emulsified.
• Final Pan Additions: Once the vegetables are tender, remove both sheet pans again. Check the beets for desired tenderness; if needed, give them a few more minutes. To the sweet potato and chickpea pan, add the pre-cooked quinoa, sliced almonds, and dried cherries (or cranberries). Roast this pan for just a few extra minutes to warm the quinoa, soften the dried fruit, and lightly toast the almonds.
• Assemble & Serve: Remove both sheet pans from the oven. Consolidate the roasted beets onto the sheet pan with the quinoa mixture. Generously drizzle the prepared balsamic dressing over all the ingredients. Toss everything gently to ensure an even coating. Finally, add any desired toppings for an extra burst of flavor and texture.
• Dinner is Served! In under an hour, you’ve created a wholesome, flavorful meal with perfectly roasted vegetables and quinoa, all cooked with minimal fuss and cleanup. It’s truly that easy to achieve a satisfying and healthy dinner!

Revolutionizing Quinoa: The Sheet Pan Shortcut!

You might be wondering, “Can you really cook quinoa on a sheet pan?” The answer is a resounding yes, especially when you leverage a clever store-bought shortcut! This innovation allows us to achieve perfectly cooked, fluffy quinoa in mere minutes, simplifying your meal prep like never before. The secret lies in utilizing microwaveable packaged quinoa.

For this Sheet Pan Quinoa Pilaf to truly shine and remain incredibly convenient, we rely on Microwaveable Packaged Quinoa. The beauty of this product is that it comes pre-cooked and simply needs to be heated. Instead of its intended microwave method, we cleverly incorporate it directly onto the sheet pan with your roasting vegetables. This allows the quinoa to gently warm through, absorbing some of the delicious flavors from the other ingredients, while maintaining its perfect texture – all without any additional pots to wash.

You can typically find this type of packaged quinoa alongside other pre-cooked grains and rice varieties in your local grocery store. Be mindful that many brands offer various flavored options; for this recipe, it’s best to select the plain (often labeled “sea salt”) variety. This ensures that its subtle flavor harmonizes beautifully with our vibrant vegetables and rich balsamic dressing, without any competing tastes.

The only “preparation” required for this convenient quinoa is a quick knead of the packet before opening it. This simple action helps to break apart any clumps, ensuring that the quinoa comes out as individual, fluffy grains, ready to be tossed with your roasted veggies and dressing.

Boost Your Plate: Protein Power in Sheet Pan Quinoa Pilaf

While this vibrant pilaf might appear to be solely focused on vegetables and grains, it’s actually a powerhouse of plant-based protein designed to keep you feeling full and energized. The high protein content comes primarily from two key ingredients: quinoa and chickpeas, also known as garbanzo beans. Both are celebrated for their exceptional nutritional profiles, offering a complete source of protein along with essential amino acids.

When you combine these protein-rich components with healthy fats from the olive oil (both in the dressing and used for roasting) and a creamy avocado, alongside the complex carbohydrates found in sweet potatoes, you create a truly balanced and satiating meal. You’ll be amazed at how satisfying this vegetarian dish can be, dispelling any myths that plant-based meals aren’t filling enough.

That being said, if you’re looking to further boost the protein content or simply prefer a meat option, this Sheet Pan Quinoa Pilaf is incredibly adaptable. It serves as an excellent base for additional proteins. For a delicious and easy pairing, we highly recommend serving it alongside a perfectly grilled chicken breast. Try our favorite grilled chicken marinade recipe to complement the flavors of the pilaf beautifully.

Customize Your Creation: Delicious Sheet Pan Quinoa Pilaf Toppings

One of the best aspects of this Sheet Pan Quinoa Pilaf is its versatility, especially when it comes to toppings! Feel free to unleash your creativity and tailor this dish to your personal preferences. Here are some of our absolute favorite additions that enhance both flavor and texture:

• Toasted Sliced Almonds: These add a delightful crunch and a subtle nutty flavor that complements the roasted vegetables and quinoa perfectly. If you don’t have almonds, pecans or pistachios would also be equally delicious and provide a similar textural contrast.
• Sweet & Tart Dried Cherries: We absolutely adore the bright, tart sweetness of dried tart cherries in this pilaf. They provide a wonderful chewiness and a burst of fruity flavor. If cherries aren’t available, dried cranberries make an excellent substitute, offering a similar tang and vibrant color.
• Creamy Avocado: A perfectly ripe avocado adds an incredible creaminess and richness to the dish. Its smooth texture and healthy fats balance out the other ingredients, making each bite even more satisfying. Dice or slice it just before serving for the best results.
• Tangy Goat Cheese: For those who appreciate a gourmet touch, crumbled goat cheese is a game-changer. The combination of earthy roasted beets, creamy avocado, and the distinct tang of goat cheese is simply divine! If goat cheese isn’t your preference, try substituting with crumbled feta for a salty kick or a sprinkle of grated Parmesan cheese for a more subtle cheesy flavor.
• Fresh Herbs: A generous scattering of fresh herbs, like chopped parsley, adds a burst of freshness and a vibrant color that brightens the entire dish. Fresh thyme would also be a wonderful aromatic addition, infusing the pilaf with its delicate, earthy notes.

The Perfect Finish: Zesty Balsamic-Clementine Dressing

No Sheet Pan Quinoa Pilaf would be complete without a truly exceptional dressing, and our Balsamic-Clementine Dressing delivers just that. This sweet-tart, bright dressing is the ideal finishing touch, tying all the robust flavors of the roasted vegetables and quinoa together. We harness the natural sweetness and zesty aroma of clementines, using both their fragrant zest and fresh juice to infuse the dressing with a lovely, citrusy orange flavor. It’s incredibly quick to prepare – simply add all the ingredients to a jar, seal it tightly, and give it a vigorous shake to combine! Here are a few essential notes to help you achieve the perfect dressing:

• Smart Kitchen Tools for Easy Prep: To make the dressing preparation even easier and more efficient, utilize the right tools. A microplane (like this one) is invaluable for zesting the clementines. Remember to zest only the very outside, bright orange part of the peel, avoiding the bitter white pith underneath. For juicing, a good quality citrus juicer will make extracting every last drop of juice a breeze.
• Dijon Mustard is Key: It’s crucial to use Dijon mustard for this dressing, not yellow mustard. There’s a significant difference in flavor profile; Dijon offers a more complex, tangy, and slightly spicy note that is essential for the dressing’s balance.
• Invest in Quality Olive Oil: The flavor of your dressing (and indeed, your roasted vegetables!) will greatly benefit from using a good quality, extra virgin olive oil. A superior olive oil offers nuanced flavors and a smoother texture. For guidance, consider these tips on buying olive oil and explore this list of chefs’ favorite olive oils. Currently, Cobram Estate® Extra Virgin Olive Oil is a personal favorite for its rich and balanced taste in this dressing.

Expert Tips for the Best Sheet Pan Quinoa Pilaf

Achieving perfectly roasted vegetables and fluffy quinoa is simple with a few key techniques. Follow these expert tips to ensure your Sheet Pan Quinoa Pilaf turns out absolutely delicious every time:

• Utilize LARGE Sheet Pans: This is arguably the most critical tip for sheet pan cooking. The more space your vegetables have on the pan – meaning, the less crowded they are – the better they will roast. When vegetables are packed too tightly or overlap, they tend to steam instead of developing those beautiful, caramelized, and slightly crispy edges. Steaming leads to softer, less flavorful results. We highly recommend using a 15×21 inch sheet pan, and using two of them for this recipe. This ample space guarantees perfectly caramelized roasted veggies with enhanced flavor and texture.
• Cut Vegetables into Uniform Sizes: To ensure even cooking, it’s essential to cut all your vegetables into roughly equal sizes. Pay close attention to the specific dimensions outlined in the recipe card (e.g., 1/2-inch cubes for beets and sweet potatoes, 1-inch chunks for red onion). This consistency prevents some veggies from being undercooked while others become overdone, ensuring every bite is perfectly tender.
• Thoroughly Dry the Chickpeas: Moisture is the enemy of roasting. If your chickpeas are wet when they hit the hot pan, they will steam instead of crisping up. After rinsing and draining canned chickpeas, take the extra step to dry them thoroughly. A salad spinner works wonders for this, or you can pat them dry with a clean kitchen towel before adding them to the sheet pan. This ensures they develop a lovely, slightly crispy texture.

Explore More Delicious Sheet Pan Dinners

If you’ve fallen in love with the convenience and flavor of sheet pan cooking, you’re in luck! This method is a game-changer for quick, healthy, and easy meals. Here are some of our other favorite sheet pan recipes that we think you’ll adore:

• One Pan Italian Sausage and Veggies — a savory delight finished with Parmesan cheese.
• Sausage and Chickpeas — featuring sweet potatoes for a hearty and flavorful combination.
• Mini Meatloaf — a complete meal with sheet pan mashed potatoes and crisp green beans.
• Baked Fish and Chips — a healthier take on a classic, served with a speedy homemade tartar sauce.
• Sheet Pan Sausage and Veggies — enhanced by our irresistible seasoning mix for maximum flavor.

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Rating: 5 from 3 votes

Sheet Pan Quinoa Pilaf

By
Chelsea Lords

Sheet Pan Quinoa Pilaf is as easy as it gets! Roast nutrient-rich veggies and convenient pre-cooked quinoa, then toss everything in a bright, delicious balsamic-clementine dressing for a flavorful, no-fuss meal perfect for any night of the week.

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Equipment

• 2 Large sheet pans (15″ x 21″)

Ingredients

For the Sheet Pan

• 2-1/3 cups beets (12 ounces), tops removed, peeled, diced into 1/2-inch pieces (about 3 medium beets)
• 3 cups sweet potatoes (13 ounces), peeled, diced into 1/2-inch pieces (about 2 medium potatoes)
• 1 large red onion, peeled, halved, and diced into 1-inch pieces
• Olive oil, for roasting
• Salt and freshly ground black pepper, to taste
• 1 (15.5-ounce) can chickpeas, thoroughly drained and rinsed
• 2 (8-ounce) packets microwaveable pre-cooked quinoa (see Note 1)
• 1/3 cup dried tart cherries or dried cranberries
• 1/3 cup sliced almonds
• Toppings as desired (see Note 2)

For the Balsamic-Clementine Dressing

• 1 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• Zest and juice from 2 clementine oranges (or 1 medium orange), yielding 1 tsp zest and 2 tbsp juice
• 1 tablespoon honey (use agave nectar for a vegan option)
• 1-1/2 teaspoons Dijon-style mustard
• 1/3 cup extra virgin olive oil

Instructions

1. Preheat your oven to 425°F (218°C). Prepare two large sheet pans (ideally 15×21-inch to prevent crowding). Peel the beets and cut them into 1/2-inch cubes. Peel the sweet potatoes and cut them into 1/2-inch cubes. Dice the red onion into 1-inch chunks. (Accurate timing depends on cutting veggies to these specified sizes.) Rinse the chickpeas thoroughly, drain well, and dry them completely (a salad spinner works great for this).
2. On the first sheet pan, spread the beet cubes in a single layer. Drizzle with 1 tablespoon of olive oil (13g) and season generously with salt and pepper to taste (I typically use 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper). Use your hands to toss the beets, ensuring they are well coated, then spread them out evenly, leaving ample space between pieces to encourage roasting over steaming.
3. On the second sheet pan, combine the diced sweet potatoes and red onion. Drizzle with 2 tablespoons of olive oil (22g), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and arrange in a single, even layer. Place both sheet pans in the preheated oven, with the beets on the top rack. Roast for 15 minutes, then remove both sheet pans.
4. Carefully toss the beets on their pan and redistribute them evenly. On the sweet potato and onion pan, add the thoroughly dried chickpeas. Toss everything together, again ensuring a single, uncrowded layer. Return both pans to the oven, keeping the beets on the top rack. Roast for another 15 minutes. At this point, test the beets for tenderness; if they’re not quite tender, return them to the oven for an additional 5-10 minutes. On the sweet potato pan, add the 2 packets of pre-cooked quinoa, dried cherries (or cranberries), and sliced almonds. Toss all ingredients gently to combine and spread in an even layer. Return this pan to the oven for 3-5 minutes, or until the vegetables are tender, the quinoa is warm, and the almonds are lightly toasted.
5. While the vegetables are roasting, prepare the balsamic-clementine dressing. Zest the clementines to yield 1 teaspoon of zest, then juice them to get 2 tablespoons (30g) of juice. In a small jar or bowl, combine the minced garlic, balsamic vinegar, clementine zest, clementine juice, honey (or agave), Dijon mustard, and 1/3 cup olive oil. Season the dressing with salt and pepper to taste (I usually add 3/4 teaspoon salt and 1/4 teaspoon pepper). Seal the jar tightly and shake vigorously until all ingredients are well combined and emulsified. If honey settles, stir and re-shake.
6. Remove both sheet pans from the oven. Carefully transfer the roasted beets to the sheet pan containing the sweet potatoes, quinoa, chickpeas, cherries, and almonds. Drizzle the prepared balsamic-clementine dressing generously over the entire pilaf (adjust amount to your taste; I typically use it all). Toss gently to ensure every component is beautifully coated. Finish by garnishing with fresh chopped parsley, thinly sliced or diced ripe avocados, and crumbled goat or feta cheese, if desired. Serve immediately and enjoy!

Recipe Notes

Note 1: Microwaveable Quinoa vs. Cooked Quinoa
For utmost convenience, this recipe calls for microwaveable packaged quinoa. The only prep needed is a quick knead of the packet to break up any clumps before adding it to the sheet pan. Alternatively, you can use any leftover, fully cooked, and cooled quinoa you have on hand – just ensure it’s thoroughly cooked before incorporating.

 

Note 2: Optional Toppings for Enhanced Flavor & Texture
Elevate your pilaf with these delicious additions: crumbled goat or feta cheese for a tangy, salty kick; fresh chopped parsley for vibrant color and fresh herbaceousness; and 1 large diced Hass avocado for creamy richness and healthy fats.

 

Note 3: The Importance of Layered Seasoning
Instead of simply adding all salt and pepper at the very end, I advocate for seasoning each component of the dish as you go. This method ensures every ingredient has the best possible flavor from within. Please note that I use fine sea salt, which is less dense than regular table salt. If you are using table salt, you will need to significantly reduce the amounts specified to avoid over-salting. Always taste and adjust seasoning to your preference.

 

Storage: Keep it Fresh for Days
Allow the Sheet Pan Quinoa Pilaf to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For the freshest flavor, it’s best to store any leftover dressing separately and add it just before serving. Reheat portions in the microwave or gently on the stovetop until warmed through.

Nutrition Information

Serving: 1 serving |
Calories: 598kcal |
Carbohydrates: 85g |
Protein: 17g |
Fat: 23g |
Saturated Fat: 3g |
Polyunsaturated Fat: 5g |
Monounsaturated Fat: 15g |
Trans Fat: 1g |
Sodium: 105mg |
Potassium: 1035mg |
Fiber: 16g |
Sugar: 26g |
Vitamin A: 17380IU |
Vitamin C: 30mg |
Calcium: 159mg |
Iron: 5mg

Nutrition information is automatically calculated and should be used as an approximation only.