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Quinoa Bowl with Roasted Veggies and Feta Recipe
Ben Carraoli

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Salad
Calories: 350
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.