Mediterranean Quinoa & Roasted Veggie Bowls
These Mediterranean Quinoa & Roasted Veggie Bowls are a vibrant and healthy meal prep option, packed with fluffy quinoa, tender roasted vegetables, and a zesty lemon dressing. They are perfect for a nutritious and flavorful lunch or light dinner.
Equipment
- Saucepan
- Oven
- Large baking sheet
- Meal prep containers
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 4 cups mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes), chopped
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 cup crumbled feta cheese
- 0.25 cup Kalamata olives, pitted and sliced
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Optional Additions
- 1 cup cooked chickpeas or grilled chicken
- 1 avocado (sliced)
Instructions
Steps
- Rinse quinoa, then combine it with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.
- Preheat oven to 400°F (200°C). Toss chopped vegetables with 1 tablespoon olive oil, salt, pepper, and oregano on a baking sheet; spread in a single layer. Roast for 20-25 minutes until tender-crisp and lightly caramelized, then let cool.
- Divide the cooked quinoa and roasted vegetables among individual meal prep containers.
- Top each bowl with crumbled feta cheese, sliced Kalamata olives, and fresh parsley.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice to create the dressing.
- Store the dressing separately; when ready to serve, drizzle it over the bowl and add optional chickpeas, grilled chicken, or avocado.
Notes
For best results, allow both the quinoa and roasted vegetables to cool before assembling the bowls to prevent them from getting soggy. Customize your bowls with additional toppings or a different protein source as desired.