Roasted Vegetable Quinoa Bowl
A nourishing Mediterranean bowl with roasted vegetables, fluffy quinoa, chickpeas, fresh herbs, and a bright lemon-herb dressing.
Prep Time
20 mins min
Cook Time
30 mins min
Total Time
50 min
Servings
4
Ingredients
- 1 cup uncooked quinoa
- 1 medium zucchini, sliced
- 1 small eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 can (400 g) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 1 For the dressing:
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 1 For garnish:
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 2 tbsp toasted pumpkin seeds
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Cook the quinoa according to the package instructions and let it cool slightly.
- 3
Place the zucchini, eggplant, bell peppers, onion, and chickpeas on a baking tray.
- 4
Drizzle with olive oil and season with paprika, cumin, oregano, salt, and pepper.
- 5
Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- 6
Whisk together the lemon juice, olive oil, garlic, Dijon mustard, and parsley to make the dressing.
- 7
Divide the cooked quinoa among serving bowls.
- 8
Top with the roasted vegetables and chickpeas.
- 9
Drizzle with the lemon-herb dressing.
- 10
Garnish with fresh parsley, mint, and toasted pumpkin seeds before serving.
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