Mediterranean Quinoa Bowl with Roasted Vegetables
15min
25min
3
420
Chef's Note
For meal prep, store the quinoa mixture and roasted vegetables separately in airtight containers in the refrigerator for up to 3 days. The vegetables can be served cold, but I recommend reheating them slightly before assembling your bowl. Add a sprinkle of fresh herbs like parsley or mint just before serving for a bright flavor boost!
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1 medium zucchini
1 large red bell pepper
1/2 medium red onion
1 cup cherry tomatoes
1 can (15 oz), drained and rinsed chickpeas
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Rinse 1 cup of quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- 3
While quinoa cooks, cut 1 medium zucchini and 1 large red bell pepper into 1-inch chunks. Slice 1/2 medium red onion into wedges.
- 4
In a large bowl, toss the zucchini, bell pepper, red onion, and 1 cup of cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 5
Spread the vegetables on the prepared baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- 6
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of salt to make the dressing.
- 7
Fluff the cooked quinoa with a fork and transfer to a large bowl. Add the drained and rinsed chickpeas and drizzle with the prepared dressing. Toss to combine.
- 8
Divide the quinoa mixture among three bowls and top with the roasted vegetables. Serve warm or at room temperature.
Nutrition Information (per serving)
420
15g
58g
16g
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