Mediterranean Quinoa and Roasted Vegetable Bowls

• 1 cup quinoa
• 2 cups water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 pint cherry tomatoes, halved
• 1 red onion, diced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced vegetables with 2 tablespoons olive oil, oregano, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25-30 minutes.
4. 4 Meanwhile, rinse quinoa and cook in 2 cups water according to package instructions.
5. 5 Once quinoa is done, fluff with a fork and let it cool slightly.
6. 6 Combine roasted vegetables with quinoa in a large bowl.
7. 7 Add lemon juice and remaining tablespoon of olive oil, toss to combine.
8. 8 Divide into bowls, top with feta and parsley.
9. 9 Serve immediately.

Equipment

• Baking sheet
• Oven
• Large bowl

Variations

• Add grilled chicken for a protein boost.
• Swap quinoa for farro for a chewy texture.

Substitutions

• If feta is not available, use goat cheese or omit entirely for a vegan option.

Pairings

• Serve with warm pita bread or a refreshing cucumber yogurt sauce.

Nutrition

Tips

• For extra flavor, toast the quinoa in a dry pan before cooking.
• Feel free to use any seasonal vegetables you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a side of hummus or a simple Greek salad.

FAQ