Exotic Mediterranean Quinoa Bowl with Roasted Vegetables & Feta
Transport your taste buds to the sunny shores of the Mediterranean with this vibrant and wholesome Mediterranean quinoa bowl. This dish is a celebration of fresh, seasonal vegetables roasted to perfection and tossed with fluffy quinoa, briny Kalamata olives, tangy feta cheese, and a bright lemon-herb dressing. The Mediterranean quinoa bowl is not only packed with flavor and nutrients but is also incredibly versatile. You can easily customize it with your favorite vegetables and protein for a satisfying and healthy meal. This Mediterranean quinoa bowl is perfect for a light yet filling lunch or dinner, bringing a taste of the Mediterranean sunshine to your table any day of the week.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 red onion, cut into wedges
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup Kalamata olives, halved
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
For the Lemon-Herb Dressing:
3 tablespoons olive oil
Juice of ½ lemon
1 tablespoon chopped fresh mint
1 teaspoon Dijon mustard
Pinch of salt
Pinch of black pepper
Instructions
1
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
2
On a large baking sheet, toss the chopped red bell pepper, yellow bell pepper, zucchini, and red onion wedges with 2 tablespoons of olive oil, dried oregano, dried thyme, salt, and pepper.
3
Spread the vegetables in a single layer and roast for 20-25 minutes, or until they are tender and slightly caramelized. Add the halved cherry tomatoes to the baking sheet for the last 10 minutes of roasting.
4
Cook the Quinoa:
While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a medium saucepan.
5
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
6
Make the Lemon-Herb Dressing:
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, chopped fresh mint, Dijon mustard, salt, and pepper.
7
Assemble the Bowls:
Fluff the cooked quinoa with a fork.
8
Divide the quinoa among four bowls.
9
Top each bowl with the roasted vegetables, halved Kalamata olives, and crumbled feta cheese.
10
Drizzle generously with the lemon-herb dressing.
11
Sprinkle with chopped fresh parsley.
12
Serve immediately and enjoy this vibrant Mediterranean quinoa bowl!
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#FetaCheese#healthydinner#MediterraneanQuinoaBowl#QuinoaRecipe#RoastedVegetables#VegetarianMeal#WorldCuisineChefBryanCookingwithchefbryanKUTV
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