Mediterranean Quinoa Bowl with Roasted Vegetables
A quick and healthy Mediterranean-inspired quinoa bowl featuring roasted vegetables, chickpeas, and a lemon-herb dressing. Perfect for a satisfying and portable lunch.
Ingredients
- •1 cup cooked quinoa (prepared according to package directions)
- •1 red bell pepper, deseeded and chopped into 1-inch pieces
- •1 zucchini, trimmed and chopped into 1-inch pieces
- •1/2 red onion, thinly sliced
- •1 tablespoon olive oil
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
- •1 (15-ounce) can chickpeas, rinsed and drained
- •1/4 cup crumbled feta cheese
- •1/4 cup chopped fresh parsley
- •2 tablespoons lemon juice
- •1 tablespoon extra virgin olive oil
- •1/2 teaspoon dried oregano
- •Pinch of salt and pepper to taste
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
On the prepared baking sheet, toss the chopped red bell pepper, zucchini, and red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
- 3
Roast for 15-20 minutes, or until vegetables are tender-crisp and slightly caramelized. While vegetables are roasting, prepare the dressing and quinoa if not already cooked.
- 4
In a small bowl, whisk together the lemon juice, 1 tablespoon extra virgin olive oil, dried oregano, and a pinch of salt and pepper for the dressing.
- 5
To assemble the bowls, divide the cooked quinoa between two serving bowls. Top with the roasted vegetables, rinsed chickpeas, crumbled feta cheese, and fresh parsley. Drizzle generously with the lemon-herb dressing before serving.
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