Mediterranean Quinoa Bowl with Roasted Vegetables

A vibrant and healthy vegetarian lunch bowl packed with roasted Mediterranean vegetables, fluffy quinoa, and a tangy lemon-herb dressing.

Prep Time

20 minutes

Total Time

55 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.21/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Main Ingredient:

Vegetarian

Cooking Style:

Roasting

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

1cupQuinoa(Rinsed thoroughly)

£0.75

2cupsVegetable Broth(Low Sodium)

£0.30

1mediumRed Bell Pepper(Diced)

£0.80

1mediumYellow Bell Pepper(Diced)

£0.90

1mediumZucchini(Diced)

£0.60

0.5mediumRed Onion(Sliced)

£0.20

1pintCherry Tomatoes(Halved)

£1.50

3tablespoonsOlive Oil(Extra Virgin)

£0.25

1teaspoonDried Oregano

£0.05

1teaspoonDried Basil

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsFresh Parsley(Chopped)

£0.30

1tablespoonFresh Mint(Chopped)

£0.30

0.5cupFeta Cheese(Crumbled (optional))

£1.20

0.3cupKalamata Olives(Pitted and halved (optional))

£0.75

0.5cupHummus(Optional serving suggestion)

£0.70

Total Cost

£8.83

£2.21 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork.
3.
While the quinoa is cooking, in a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons of olive oil, oregano, basil, salt, and pepper.
4.
Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
5.
While the vegetables are roasting, prepare the dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, parsley, and mint.
6.
Once the quinoa and vegetables are cooked, divide the quinoa among 4 bowls. Top with the roasted vegetables.
7.
Drizzle the lemon-herb dressing over each bowl. Sprinkle with feta cheese and Kalamata olives (if using).
8.
Serve immediately or store in the refrigerator for later. Serving with a side of hummus is also an option.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

58g

22% of RDA

Fat

29g

41% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

13 g

14% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, use roasted garlic in the dressing.

Feel free to add other vegetables like eggplant or artichoke hearts.

To save time, you can use pre-cooked quinoa.

If you don't have fresh herbs, you can use dried, but use half the amount.

For a spicier kick, add a pinch of red pepper flakes to the roasted vegetables.

Cooking Equipment

Oven

Baking Sheet

Medium Saucepan

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use roasted garlic in the dressing.

Feel free to add other vegetables like eggplant or artichoke hearts.

To save time, you can use pre-cooked quinoa.

If you don't have fresh herbs, you can use dried, but use half the amount.

For a spicier kick, add a pinch of red pepper flakes to the roasted vegetables.

Mediterranean Quinoa Bowl with Roasted Vegetables

Ingredients

Instructions