I’m always looking for ways to make a delicious vegetarian meal that’s both nutritious and filling. That’s why I created these Mediterranean Veggie Quinoa Bowls. The combination of quinoa, roasted vegetables, and a flavorful dressing is the perfect way to get your daily dose of veggies!
I love to cook with quinoa, since it’s a great source of protein and fiber. It’s also so versatile and can be used for sweet or savory dishes. This dish is a great way to use up any leftover vegetables you have in your fridge. I roasted red peppers, tomatoes, and onions for this recipe, but you can also use zucchini, eggplant, or any other vegetables you like.
I also added some feta cheese to give the dish a creamy texture. And of course, no Mediterranean meal is complete without olives! I added a generous helping of black olives to the dish to give it a salty, savory flavor. To finish it off, I drizzled a homemade dressing made of olive oil, lemon juice, garlic, and oregano.
These Mediterranean Veggie Quinoa Bowls are sure to please the whole family. They’re a great way to get your daily dose of vegetables and are sure to keep you full and satisfied!
- Feel free to use any vegetables you have on hand in this dish.
- Substitute feta cheese with goat cheese for a different flavor.
- For a vegan version, omit the feta cheese.
- To make this dish spicier, add some red pepper flakes or diced jalapeños.
Mouth-watering Mediterranean Veggie Quinoa Bowls
- Baking Sheet, Large Bowl, Large Skillet, Mixing Bowl
- 1 cup uncooked quinoa
- 2 red bell peppers, cored and diced
- 2 tomatoes, diced
- 1 onion, diced
- 0.5 cup feta cheese
- 0.5 cup black olives, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- 1 teaspoon oregano
- null salt and pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine quinoa, bell peppers, tomatoes, and onion. Drizzle with olive oil and season with salt and pepper. Toss to combine.
- Transfer the vegetables to the baking sheet and spread in an even layer. Roast in the preheated oven for 20 minutes, stirring halfway through.
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, and salt and pepper. Set aside.
- In a large bowl, combine the roasted vegetables with the quinoa. Drizzle with the dressing and toss to combine.
- Top with feta cheese and olives. Serve and enjoy!