Description
Indulge in the vibrant flavors of the Mediterranean with this easy-to-make bowl recipe. Packed with roasted vegetables, fluffy quinoa, and creamy feta, this dish brings a burst of color and freshness to your table. Perfect for busy weeknights or a delightful picnic, it’s not just a meal—it’s an experience that celebrates wholesome ingredients. Customize it to suit your tastes and enjoy the sunshine on your plate!
Ingredients
Scale
- 1 cup quinoa
- 1 ½ cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup bell peppers (any color), chopped
- 4 oz feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Fresh herbs (parsley or mint), chopped
Instructions
- Rinse quinoa under cold water. In a saucepan, combine with water or broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- While quinoa cooks, chop cherry tomatoes, cucumber, bell peppers, and red onion.
- Preheat oven to 425°F (220°C). Toss bell peppers with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
- In a large bowl, mix cooked quinoa with tomatoes, cucumber, red onion, roasted bell peppers, crumbled feta cheese, and fresh herbs. Drizzle with lemon juice.
- Gently toss everything together. Adjust seasoning as needed and serve in individual bowls.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg