Mediterranean Quinoa Bowl with Roasted Tomatoes, Feta, and Olives
A vibrant and flavorful quinoa bowl featuring roasted tomatoes, crumbled feta cheese, and Kalamata olives, perfect for a satisfying and healthy lunch.
Ingredients
- •1 cup cherry tomatoes, halved
- •1 tablespoon olive oil, plus extra for dressing
- •1/2 teaspoon dried oregano
- •Salt and freshly ground black pepper, to taste
- •1/2 cup quinoa, rinsed
- •1 cup vegetable broth or water
- •1/2 cup cucumber, diced
- •1/4 cup red onion, thinly sliced
- •1/4 cup Kalamata olives, pitted and halved
- •1/4 cup crumbled feta cheese
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon lemon juice
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon olive oil, dried oregano, salt, and pepper. Roast for 15-20 minutes, or until softened and slightly caramelized.
- 2
While tomatoes are roasting, combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 3
In a small bowl, whisk together 1 tablespoon olive oil and lemon juice. Season with a pinch of salt and pepper.
- 4
In two separate serving bowls, divide the cooked quinoa. Top each bowl with the roasted cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
- 5
Drizzle the lemon-olive oil dressing over each bowl. Garnish with fresh chopped parsley before serving.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
