Mediterranean Grain Bowl with Roasted Vegetables
A vibrant, protein-packed grain bowl featuring roasted vegetables, fresh herbs, and a zesty lemon herb dressing.
Equipment
- Baking sheet (notes: for roasting vegetables)
- Mixing bowl (notes: for dressing preparation)
- Whisk (notes: for mixing dressing)
Ingredients
- 1 cup Quinoa notes: rinsed
- 2 cups Water
- 1 Zucchini notes: sliced into half-moons
- 1 Red bell pepper notes: cut into strips
- 1 Eggplant notes: cubed
- 2 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh parsley notes: chopped
- 1/4 cup Toasted almonds notes: optional
- For the dressing:
- 3 tbsp Olive oil
- 2 tbsp Lemon juice notes: freshly squeezed
- 1 clove Garlic notes: minced
- 1/2 tsp Dried oregano
- 1/4 tsp Sea salt
Instructions
- Preheat the oven to 400°F.
- Toss zucchini, bell pepper, and eggplant with olive oil, sea salt, and black pepper. Spread them on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
- In a pot, combine quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork when done.
- In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, and sea salt to make the dressing.
- Assemble the bowl by layering quinoa, roasted vegetables, and parsley. Drizzle with dressing and top with toasted almonds.
- Serve warm or at room temperature.
- NUTRITION
- Calories: 320 kcal per serving
Notes
For added protein, include chickpeas or grilled chicken.