Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

A vibrant and healthy Mediterranean lunch featuring roasted vegetables, fluffy quinoa, creamy feta, and a zesty lemon-herb dressing.

Prep Time

20 minutes

Total Time

55 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.12/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Uncooked)

£0.75

2cupsWater(For cooking quinoa)

1mediumEggplant(Cubed)

£1.20

2mediumZucchini(Cubed)

£1.30

1mediumRed Bell Pepper(Cubed)

£0.70

0.5mediumRed Onion(Sliced)

£0.25

1cupCherry Tomatoes(Halved)

£1.10

4tablespoonsOlive Oil(Divided)

£0.40

1teaspoonDried Oregano

£0.10

1teaspoonDried Basil

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4ouncesFeta Cheese(Crumbled)

£1.50

0.3cupFresh Parsley(Chopped)

£0.30

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

2clovesGarlic(Minced)

£0.15

2tablespoonsFresh Mint(Chopped)

£0.40

Total Cost

£8.48

£2.12 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse the quinoa thoroughly in a fine-mesh sieve.
3.
In a saucepan, combine the 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. Fluff with a fork and set aside.
4.
While the quinoa is cooking, toss the eggplant, zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, oregano, basil, salt, and pepper on a baking sheet.
5.
Roast the vegetables for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
6.
While the vegetables are roasting, prepare the lemon-herb dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, and chopped mint.
7.
In a large bowl, combine the cooked quinoa, roasted vegetables, and cherry tomatoes.
8.
Pour the lemon-herb dressing over the quinoa and vegetables and toss gently to combine.
9.
Divide the quinoa bowl among serving bowls and top with crumbled feta cheese.

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My Notes

Nutrition Information

Nutrition per serving (350g)

465 kcal / 1945 kJ

Carbs

46g

18% of RDA

Fat

25g

36% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

11 g

12% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the vegetables before roasting.

You can substitute other vegetables like broccoli, cauliflower, or Brussels sprouts.

To save time, use pre-cooked quinoa.

Add Kalamata olives for a more authentic Mediterranean flavor.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Mediterranean Quinoa Bowl with Roasted Vegetables and Lemon-Herb Dressing

Ingredients

Instructions