Description
Experience a burst of Mediterranean flavors with these vibrant Quinoa Bowls. Packed with roasted vegetables, crisp cucumbers, and creamy feta, this dish is not only nutritious but also visually stunning. Drizzled with zesty lemon dressing, each bite transports you to sunlit shores. Perfect for weeknight dinners or festive gatherings, these bowls are sure to impress!
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup cucumbers, diced
- ½ cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (parsley or dill), for garnish
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth/water. Bring to boil, then reduce heat and simmer for 15 minutes until liquid is absorbed.
- Preheat oven to 400°F (200°C). Toss cherry tomatoes and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until tender.
- Whisk olive oil and lemon juice in a small bowl; season with salt and pepper.
- Fluff cooked quinoa in a large bowl. Add roasted vegetables, diced cucumbers, and crumbled feta. Drizzle with dressing and toss gently.
- Top with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 540
- Sugar: 4g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg