The Ultimate Quinoa Bowl with Roasted Veggies and Feta Recipe
There’s something incredibly satisfying about creating a meal that’s both bursting with flavor and packed with nutrients. When I first made this quinoa bowl, the aroma of the vegetables roasting in the oven instantly told me it would be a winner.
This dish has become a favorite in my home for its simplicity and delicious taste. While I love trying new things, like the Baked Lemon Herb Cod with Rice Pilaf Recipe, I always come back to this reliable and colorful bowl.
What You’ll Need: The Ingredients
Gathering your ingredients is the first step toward this delicious and wholesome meal. Using fresh, high-quality components will make a noticeable difference in the final flavor and texture of your quinoa bowl.
- 1 cup quinoa, rinsed: Rinsing quinoa is a crucial step to remove its natural coating, called saponin, which can taste bitter.
- 2 cups water: This is the perfect ratio to cook your quinoa to a fluffy, tender consistency.
- 1 tablespoon olive oil: A good quality olive oil helps caramelize the vegetables beautifully.
- 1 red bell pepper, chopped: Adds a sweet, vibrant flavor and a pop of color.
- 1 yellow bell pepper, chopped: Complements the red pepper with its milder, sweeter taste.
- 1 zucchini, sliced: Provides a tender texture and a subtle, earthy flavor.
- 1 red onion, sliced: Roasting brings out its natural sweetness, mellowing its sharp flavor.
- 2 cups cherry tomatoes, halved: These burst with juicy sweetness when roasted.
- 2 cloves garlic, minced: Adds an aromatic, savory depth to the roasted vegetables.
- 1 teaspoon dried oregano: Lends a classic Mediterranean, peppery flavor that ties everything together.
- Salt and pepper to taste: Essential for enhancing all the flavors in the dish.
- 1 cup feta cheese, crumbled: For the best flavor, buy a block of feta and crumble it yourself.
- 1/4 cup fresh basil leaves, torn: Adds a fresh, aromatic finish to the bowl.
- Juice of 1 lemon: The acidity brightens all the flavors and adds a refreshing zing.
Note: The quantities listed will yield approximately four servings.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
You don’t need any fancy gadgets to make this recipe. Here are the basic kitchen tools required:
- Medium Pot: To cook the quinoa until it’s light and fluffy.
- Large Baking Sheet: For roasting the vegetables to tender, caramelized perfection.
- Large Mixing Bowl: To toss all the delicious components together before serving.
- Knife and Cutting Board: For chopping all your fresh vegetables.
How to Make Quinoa Bowl with Roasted Veggies and Feta
Creating this dish is a straightforward process that involves cooking the quinoa, roasting the vegetables, and then combining everything into one beautiful bowl. The steps are simple enough for any home cook to follow, resulting in a restaurant-quality meal you can be proud of. We’ll walk through each stage to ensure your bowl comes out perfectly every time.
Step 1: Cook the Quinoa
First, focus on getting the quinoa just right. In a medium pot, combine the rinsed quinoa and the two cups of water. Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes.
The quinoa is done when all the water has been absorbed and the grains are tender. Fluff it with a fork and set it aside.
Step 2: Roast the Vegetables
While the quinoa is cooking, preheat your oven to 425°F (220°C). On a large baking sheet, combine the chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic. Drizzle them with olive oil and sprinkle with oregano, salt, and pepper.
Toss everything together until the vegetables are evenly coated. Spread them in a single layer to ensure they roast instead of steam. Roast for 25-30 minutes, stirring halfway through, until they are tender and have lovely caramelized edges.
Step 3: Assemble Your Bowl
Once the quinoa and vegetables are cooked, it’s time for the final, exciting step. In a large mixing bowl, combine the warm, fluffy quinoa and the beautifully roasted vegetables. Add the crumbled feta cheese, torn fresh basil leaves, and the juice of one lemon.
Gently toss all the ingredients together until they are well combined. Have a little taste and season with additional salt and pepper if needed. Your delicious quinoa bowl is now ready to be served.
Additional Tips for Making this Recipe Better
After making this bowl dozens of times, I’ve picked up a few tricks that take it from great to absolutely amazing. These small adjustments can really elevate the final dish.
- I always recommend using fresh herbs. While dried oregano works well for roasting, finishing the dish with fresh basil or even parsley adds a vibrant burst of flavor that dried herbs can’t match.
- Don’t overcrowd the baking sheet. I make sure to spread the vegetables in a single, even layer. This helps them roast and caramelize properly instead of steaming, which is key to developing that deep, sweet flavor.
- Let the roasted vegetables cool for just a few minutes before mixing them with the feta. If they are too hot, the cheese will melt completely instead of just softening slightly.
Variations to Try
One of the best things about this recipe is its adaptability.
- You can easily switch things up based on what you have on hand or your dietary preferences.
- For a vegan version, simply omit the feta cheese or replace it with a plant-based alternative.
- Feel free to swap the vegetables with seasonal favorites like asparagus, sweet potatoes, or broccoli.
- For an extra protein boost, consider adding chickpeas or grilled chicken.
If you are looking for more great meal ideas, you can also explore our other dinner recipes.
Serving Ideas
Presentation can make a simple meal feel special. Serve the quinoa bowl in wide, shallow bowls to show off the vibrant colors of the vegetables.
- For a final touch, you can add a drizzle of balsamic glaze for a tangy-sweet finish or a dollop of hummus for creaminess.
- A sprinkle of toasted pumpkin seeds or slivered almonds adds a delightful crunch.
- For dessert, a simple treat like our Fluffy Banana Bread Muffins Recipe would be a perfect end to the meal.
Calories Count
This recipe is as nutritious as it is delicious. Here is an approximate nutritional breakdown per serving:
- Calories: 350
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 10g
How to Store the Quinoa Bowl
Proper storage keeps your quinoa bowl fresh for later.
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: I don’t recommend freezing the assembled bowl, as the vegetables can become mushy upon thawing.
- Reheating: You can enjoy the leftovers cold directly from the fridge or gently reheat them in the microwave.
Why You’ll Love This Recipe
There are so many reasons this quinoa bowl will become a regular in your meal rotation.
- Easy to Make: With simple instructions and basic ingredients, it’s perfect for cooks of all skill levels.
- Perfect for Meal Prep: It tastes great warm or cold and holds up well in the fridge for several days.
- Healthy and Filling: Packed with fiber, protein, and vitamins, it’s a meal that nourishes and satisfies.
- Easily Customizable: You can swap veggies, add protein, or make it vegan to suit your taste.
More About This Delicious Bowl
This Quinoa Bowl with Roasted Veggies and Feta is more than just a meal; it’s a celebration of fresh, simple ingredients. The fluffy quinoa provides a wonderful base, acting as a perfect canvas for the other flavors.
Roasting the vegetables is the key to unlocking their natural sweetness, creating a depth of flavor that is both comforting and complex.
The salty, tangy feta cuts through the richness, while a squeeze of fresh lemon juice and a scattering of basil leaves brighten everything up, making each bite a delightful experience. It’s a balanced, wholesome, and incredibly satisfying dish that proves healthy eating can be a truly joyful experience.
Quinoa Bowl with Roasted Veggies and Feta Recipe
Ingredients
Method
- First, focus on getting the quinoa just right. In a medium pot, combine the rinsed quinoa and the two cups of water. Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes. The quinoa is done when all the water has been absorbed and the grains are tender. Fluff it with a fork and set it aside.
- While the quinoa is cooking, preheat your oven to 425°F (220°C). On a large baking sheet, combine the chopped bell peppers, zucchini, red onion, cherry tomatoes, and minced garlic. Drizzle them with olive oil and sprinkle with oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated. Spread them in a single layer to ensure they roast instead of steam. Roast for 25-30 minutes, stirring halfway through, until they are tender and have lovely caramelized edges.
- Once the quinoa and vegetables are cooked, it’s time for the final, exciting step. In a large mixing bowl, combine the warm, fluffy quinoa and the beautifully roasted vegetables. Add the crumbled feta cheese, torn fresh basil leaves, and the juice of one lemon. Gently toss all the ingredients together until they are well combined. Have a little taste and season with additional salt and pepper if needed. Your delicious quinoa bowl is now ready to be served.