Description
Enjoy a vibrant and colorful Mediterranean veggie bowl that transports your taste buds to sun-soaked shores. Packed with roasted vegetables, fresh herbs, and creamy toppings, this dish is perfect for any occasion, offering a delightful blend of flavors that inspire culinary adventures.
Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (seedless preferred)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 small red onion, chopped
- 1/2 cup feta cheese (or vegan alternative)
- 1/4 cup fresh parsley or basil, chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the quinoa by rinsing under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low and cover until absorbed—about 15 minutes.
- Preheat oven to 400°F (200°C). On a baking sheet, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- Fluff the cooked quinoa in a large bowl. Add roasted vegetables along with fresh cucumber and herbs.
- Drizzle lemon juice over the mixture and toss gently. Add feta cheese on top and mix lightly.
- Serve immediately for a fresh and colorful meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg