Name: Quinoa Bowl with Roasted Veggies and Feta Recipe
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup quinoa – Rinse thoroughly to remove bitterness; I like to toast it lightly for extra nuttiness.; 2 cups vegetable broth – Using broth instead of water makes the quinoa more flavorful.; 1 medium zucchini (chopped – Fresh zucchini works best; avoid frozen to prevent sogginess.); 1 red bell pepper (chopped – Adds sweetness and vibrant color; I always choose firm peppers.); 1 small red onion (chopped – Roasts beautifully and caramelizes naturally.); 1 cup cherry tomatoes (halved – Sweet and juicy, these add a pop of color.); 2 tablespoons olive oil – Helps roast veggies evenly; I prefer extra virgin for flavor.; 1 teaspoon garlic powder – Enhances flavor without overpowering the veggies.; Salt and pepper to taste – I recommend seasoning generously for the best taste.; 1/2 cup crumbled feta cheese – Freshly crumbled feta melts slightly and adds creaminess.; 2 tablespoons fresh parsley (chopped – For a fresh, bright garnish.); Optional: lemon wedges – Adds a refreshing tang when squeezed over the bowl.

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I recently tried making this Quinoa Bowl with Roasted Veggies and Feta Recipe, and I can honestly say it has become one of my favorite meals. The combination of nutty quinoa, sweet roasted vegetables, and tangy feta is just irresistible. I love how simple it is to prepare, yet it feels so hearty and satisfying.

Every bite is packed with flavor and texture, and it’s perfect for lunch, dinner, or even meal prep. If you enjoy hearty dips, you can also enjoy a Slow Cooker Spinach and Artichoke Dip Recipe alongside this bowl for a perfect snack pairing.

Ingredients

Here’s what you’ll need to make this delicious quinoa bowl, along with tips from my own kitchen experiments to make it even better.

1 cup quinoa – Rinse thoroughly to remove bitterness; I like to toast it lightly for extra nuttiness.
2 cups vegetable broth – Using broth instead of water makes the quinoa more flavorful.
1 medium zucchini, chopped – Fresh zucchini works best; avoid frozen to prevent sogginess.
1 red bell pepper, chopped – Adds sweetness and vibrant color; I always choose firm peppers.
1 small red onion, chopped – Roasts beautifully and caramelizes naturally.
1 cup cherry tomatoes, halved – Sweet and juicy, these add a pop of color.
2 tablespoons olive oil – Helps roast veggies evenly; I prefer extra virgin for flavor.
1 teaspoon garlic powder – Enhances flavor without overpowering the veggies.
Salt and pepper to taste – I recommend seasoning generously for the best taste.
1/2 cup crumbled feta cheese – Freshly crumbled feta melts slightly and adds creaminess.
2 tablespoons fresh parsley, chopped – For a fresh, bright garnish.
Optional: lemon wedges – Adds a refreshing tang when squeezed over the bowl.

Note: several serving as a note of full line under the ingredients per the ingredients quantity.

Variations

I love experimenting with this bowl. Here are a few ways to mix it up:

Dairy-free: Swap feta with vegan cheese or roasted chickpeas.
Extra protein: Add grilled chicken, tofu, or tempeh, or pair it with a Chori Pollo Recipe for a meaty addition.
Flavor punch: Toss roasted veggies with balsamic glaze or pesto.
Spicy twist: Sprinkle chili flakes or add roasted jalapeños.
Grain swap: Use brown rice, farro, or couscous instead of quinoa.

Cooking Time

Here’s how long it takes to get this bowl from prep to plate:

Prep Time: 10 minutes – chopping veggies and rinsing quinoa.
Cooking Time: 25 minutes – roasting vegetables and cooking quinoa.
Total Time: 35 minutes – quick enough for a weekday meal.

Equipment You Need

Here’s the equipment I used to make this bowl, and why:

Baking sheet – For roasting vegetables evenly.
Medium saucepan – To cook quinoa perfectly.
Mixing bowl – Toss veggies with oil and seasonings.
Knife and cutting board – For chopping all the fresh ingredients.
Wooden spoon or spatula – To stir and combine everything.

How to Make Quinoa Bowl with Roasted Veggies and Feta

Prepare the Vegetables

I start by chopping all the veggies into bite-sized pieces. Toss them with olive oil, garlic powder, salt, and pepper so every piece gets coated. This ensures even roasting and deep caramelized flavor.

Roast the Vegetables

Spread the veggies on a baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, stirring halfway through for even cooking. I love how the edges turn golden and slightly crispy—it adds so much texture.

Cook the Quinoa

While the veggies roast, rinse quinoa under cold water, then combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low and cover for 15 minutes. Fluff with a fork, and I like to let it sit a few minutes off the heat for perfect texture.

Assemble the Bowl

Start with a base of fluffy quinoa, then layer roasted veggies on top. Sprinkle crumbled feta and fresh parsley for freshness. I sometimes squeeze a bit of lemon juice over the bowl—it brightens every bite.

Additional Tips for Making this Recipe Better

I’ve learned a few tricks while making this dish that make it even tastier:

I always use fresh veggies; frozen ones can make the bowl watery.
Toasting quinoa in a dry pan for a couple of minutes gives a nutty flavor.
Don’t overcrowd the baking sheet; roasting works best with space around each veggie.
I add lemon juice at the end, not before roasting, to keep its fresh flavor.
For extra crunch, I sometimes sprinkle roasted pumpkin seeds on top.

How to Serve Quinoa Bowl with Roasted Veggies and Feta

This bowl is versatile, and presentation makes it feel special. Serve it in a wide bowl so each layer is visible. Garnish with a sprinkle of parsley, a few cherry tomato halves, and a wedge of lemon on the side. You can even drizzle a little olive oil or balsamic glaze for extra appeal.

Nutritional Information

Here’s a quick overview of what you get per serving, based on my calculations:

Calories: 320 – A balanced meal for lunch or dinner.
Protein: 10g – Thanks to quinoa and feta, keeping you full longer.
Carbohydrates: 45g – Provides energy without being heavy.
Fat: 12g – Mostly from heart-healthy olive oil and feta.

Make Ahead and Storage

Refrigeration

Store leftover quinoa bowl in an airtight container for up to 4 days. I recommend keeping the feta separate until ready to serve to avoid sogginess.

Freezing

You can freeze the roasted veggies and quinoa separately for up to 2 months. I thaw in the fridge overnight, then reheat gently to retain texture.

Reheating

Reheat in a microwave or on the stovetop with a splash of water to prevent dryness. Add fresh toppings like parsley or lemon juice after warming for a fresh flavor boost.

Why You’ll Love This Recipe

Here’s why this quinoa bowl has become a go-to in my kitchen:

Easy to Make – Simple prep and cooking steps make it a weekday-friendly meal.
Healthy and Nutritious – Packed with protein, fiber, and vitamins.
Customizable – You can swap veggies, grains, or protein to fit your needs.
Flavorful – Roasted vegetables and feta create a perfect balance of savory and tangy.
Meal Prep Friendly – Holds up well in the fridge for lunches during the week.

Ash Tyrrell