Mediterranean Quinoa Bowl with Roasted Vegetables and Feta

A vibrant and healthy Mediterranean lunch featuring fluffy quinoa, flavorful roasted vegetables, and salty feta cheese.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.23/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Rinsed well)

£0.75

2cupsWater

1Eggplant(Medium, cubed)

£1.20

1Zucchini(Medium, cubed)

£0.80

1Red Bell Pepper(Cubed)

£0.90

0.5Red Onion(Sliced)

£0.25

1pintCherry Tomatoes(Halved)

£1.80

3tablespoonsOlive Oil(Extra virgin)

£0.30

1teaspoonDried Oregano

£0.05

1teaspoonDried Basil

£0.05

0.5teaspoonGarlic Powder

£0.03

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4ouncesFeta Cheese(Crumbled)

£1.50

0.5cupKalamata Olives(Pitted and halved)

£0.80

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

1tablespoonLemon Juice(Freshly squeezed)

£0.15

Total Cost

£8.91

£2.23 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a small pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.
3.
In a large bowl, toss the eggplant, zucchini, red bell pepper, and red onion with olive oil, oregano, basil, garlic powder, salt, and pepper.
4.
Spread the vegetables in a single layer on a baking sheet.
5.
Roast for 25-30 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
6.
In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, feta cheese, and Kalamata olives.
7.
Drizzle with lemon juice and toss gently to combine.
8.
Garnish with fresh parsley and serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (375g)

495 kcal / 2071 kJ

Carbs

46g

18% of RDA

Fat

28g

40% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

13 g

14% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Feel free to substitute other vegetables you enjoy, such as broccoli, carrots, or sweet potatoes.

Add a squeeze of lemon juice for extra brightness.

This bowl can be prepared ahead of time and stored in the refrigerator for up to 3 days.

For a protein boost, add grilled chicken, chickpeas, or white beans.

Cooking Equipment

Oven

Large Bowl

Baking Sheet

Small Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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