Greek-Style Quinoa Bowl with Roasted Vegetables
15min
15min
1
690
Chef's Note
For a time-saving tip, cook the quinoa in advance and store it in the refrigerator. This way, you can quickly assemble this nutritious bowl on busy weeknights. The roasted vegetables add a delicious depth of flavor that makes this simple dish special.
Tags
Ingredients
1/2 cup quinoa
1 cup vegetable broth
1 medium zucchini
1 medium red bell pepper
1/4 cup red onion
1/2 cup cherry tomatoes
1/3 cup feta cheese
8 kalamata olives
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse 1/2 cup quinoa under cold water and drain well.
- 2
In a small saucepan, combine quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- 3
While quinoa cooks, preheat oven to 425°F (220°C).
- 4
Dice 1 medium zucchini and 1 medium red bell pepper into bite-sized pieces.
- 5
Slice 1/4 cup red onion into thin wedges.
- 6
Toss zucchini, bell pepper, and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- 7
Roast vegetables for 12-15 minutes until tender and slightly caramelized.
- 8
In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.
- 9
Fluff the cooked quinoa with a fork and transfer to a serving bowl.
- 10
Top quinoa with roasted vegetables, 1/2 cup halved cherry tomatoes, and 8 sliced kalamata olives.
- 11
Drizzle the dressing over the bowl and gently toss to combine.
- 12
Crumble 1/3 cup feta cheese over the top.
- 13
Let sit for 5 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
690
20g
65g
42g
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