Mediterranean Quinoa Power Bowl (Print)

Fluffy quinoa, roasted veggies, tangy feta, and lemon-herb tahini create a bright, nourishing Mediterranean-inspired bowl.

# Components:

→ Quinoa Base

01 - 1 and 1/2 cups quinoa, rinsed
02 - 3 cups vegetable broth
03 - 1 tablespoon olive oil
04 - Salt, to taste

→ Roasted Vegetables

05 - 1 large eggplant, diced
06 - 2 medium zucchini, sliced into rounds
07 - 1 red bell pepper, cut into strips
08 - 1 red onion, cut into wedges
09 - 3 tablespoons olive oil
10 - 2 teaspoons dried oregano
11 - 1 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste

→ Fresh Toppings

13 - 1 cup cherry tomatoes, halved
14 - 1 large cucumber, diced
15 - 1/2 cup crumbled feta cheese
16 - 1/4 cup Kalamata olives, pitted and halved
17 - 1/4 cup fresh parsley, chopped

→ Lemon-Herb Tahini Dressing

18 - 3 tablespoons tahini
19 - 2 tablespoons fresh lemon juice
20 - 1 tablespoon olive oil
21 - 1 clove garlic, minced
22 - 2 tablespoons water, plus more as needed
23 - 1 teaspoon dried oregano
24 - Salt and pepper, to taste

# Directions:

01 - In a medium saucepan, bring the vegetable broth to a boil. Stir in rinsed quinoa, reduce heat to low, cover with lid, and simmer for 15 minutes until the liquid is absorbed. Remove from heat, fluff the quinoa with a fork, and drizzle with olive oil.
02 - Preheat oven to 425°F. Toss diced eggplant, zucchini, red bell pepper, and red onion with olive oil, dried oregano, smoked paprika, salt, and black pepper. Spread out on a large baking sheet in an even layer. Roast for 20 to 25 minutes until vegetables are tender and lightly caramelized, stirring halfway through.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, water, dried oregano, salt, and black pepper until a smooth dressing forms. Add more water if the dressing is too thick, adjusting to desired consistency.
04 - While the vegetables roast, halve the cherry tomatoes, dice the cucumber, crumble the feta cheese, halve the Kalamata olives, and chop the fresh parsley.
05 - Divide cooked quinoa among four serving bowls. Arrange roasted vegetables, cherry tomatoes, diced cucumber, crumbled feta, and olives over the quinoa.
06 - Drizzle lemon-herb tahini dressing over each bowl and garnish with chopped fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Uses only pantry staples and easy-to-find fresh produce
  • Ready in under 45 minutes with mostly hands off cooking
  • Perfect for meal prep or a speedy weeknight dinner
  • Packed with plant based protein and naturally gluten free
  • Customizable with your favorite veggies or add ins
02 -
  • High in fiber sinks you into fullness for longer
  • Offers a complete vegetarian meal without gluten
  • Doubles as a perfect lunch meal prep recipe
03 -
  • Always rinse quinoa thoroughly to eliminate bitterness and achieve fluffy grains every time
  • Roasting vegetables in a single uncrowded layer avoids steaming and ensures caramelized edges
  • Make the tahini dressing slightly thinner if you plan to pour it over hot vegetables as it will thicken once it cools
  • Do not be shy with the lemon juice in the dressing bright acidity makes every bite pop

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