Description
A vibrant medley of roasted vegetables, chickpeas, quinoa, and Mediterranean flavors that nourishes both body and soul.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup hummus
- 1/2 cup Greek yogurt
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Spread zucchini, red bell pepper, red onion, and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with oregano, cumin, salt, and pepper. Toss to coat.
- Roast in the oven for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
- While the vegetables roast, combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
- Heat chickpeas in a skillet over medium heat for 2 to 3 minutes until warm.
- Assemble the bowls with fluffy quinoa, roasted vegetables, chickpeas, Kalamata olives, hummus, Greek yogurt, feta, and parsley.
- Serve with lemon wedges for squeezing over the bowl.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg