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Quinoa Bowl with Roasted Veggies and Feta Recipe
Ash Tyrrell

Quinoa Bowl with Roasted Veggies and Feta Recipe

I recently tried making this quinoa bowl with roasted veggies and feta, 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.