Dill + Garlic Potatoes, Veggies, & Quinoa

Fresh herbs!

Dill is such a crisp, refreshing herb for the summer, and adds a great dash of fresh flavor to any dish!

Serves 4


  • 1 C quinoa (or grain of choice)*
  • 3 C water/veggie stock + dash of salt
  • 3 C frozen broccoli
  • 3 C frozen peas
  • 1 TB minced garlic + 1 TB olive oil
  • 1/2 onion, chopped (I used a red onion)
  • 2 large potatoes
  • 2 tsp lemon pepper + salt
  • 2 TB olive oil
  • 3 TB fresh dill, chopped (split)


  • 1/3 C olive oil
  • 3 TB apple cider vinegar or lemon juice
  • 1 tsp lemon pepper 
  • 1 tsp minced garlic
  • 1 tsp fresh dill, chopped finely
  • salt to taste

*If you use another type of grain, the amount of liquid you add might be changed.


  1. Preheat oven to 450 degrees F.
  2. Bring quinoa, water, and salt to boil in a pot on the stove. Cover and simmer until liquid is absorbed.
  3. After quinoa is started, wash, scrub + chop potatoes in wedges. Toss with 2 TB olive oil, lemon pepper, salt, and 1 TB fresh dill. Bake for about 30-40 minutes or until crispy and browned (check after 30 min).
  4. While potatoes and quinoa are cooking, heat 1 TB minced garlic, 1 TB olive oil, and 1/2 chopped onion on medium heat. Cook until fragrant, about a few minutes. (I added a little of the cooked onion to the quinoa, but your choice!)
  5. Add frozen veggies to the pan, and cook until thawed and warm, stirring frequently. (Can add a dash of water or oil to the pan to keep them from sticking).
  6. While veggies are cooking, whisk ingredients for the dressing together and set aside.
  7. When veggies are done, remove from heat. 
  8. When liquid is absorbed from quinoa, add 2 TB fresh dill, salt + pepper.
  9. Add 1/4 of each potatoes, quinoa, and veggies into bowl, then drizzle with dressing. Voila!

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