Roasted Vegetable Quinoa with Fresh Herbs and Lemon
The scent of oregano and roasted vegetables under the Mediterranean sun is a memory I carry with me. I remember a small taverna in Chania, Crete, back in 2018. The owner, a woman named Eleni, served a simple platter of roasted vegetables and grains. There was no complex sauce, just excellent olive oil, lemon, and a handful of herbs from her garden. It taught me that the most profound flavors don't come from complicated techniques, but from allowing quality ingredients to shine. The secret is roasting the vegetables until their natural sugars caramelize, creating a depth that transforms the entire dish. This bowl is a tribute to that lesson: a meal that feels both incredibly nourishing and deeply satisfying, bringing a piece of that warmth to your table.
15Ingredients
- 1 cup Quinoa, rinsed
- 2 cups Water or vegetable broth
- 1 medium Sweet potato, cubed
- 1 Red bell pepper, chopped
- 1 Zucchini, chopped
- 1 Red onion, cut into wedges
- 1 cup Cherry tomatoes
- 3 tbsp Extra virgin olive oil
- ½ tsp Sea salt
- ¼ tsp Black pepper, freshly ground
- 1 Lemon, zest and juice
- ¼ cup Fresh parsley, chopped
- 2 tbsp Fresh mint, chopped
- 150 g Feta cheese, crumbled
- ⅓ cup Slivered almonds, toasted
Nutrition Facts
Instructions
Preheat your oven to 200°C (400°F). On a large baking sheet, combine the cubed sweet potato, bell pepper, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat everything evenly.
Roast for 20 minutes. Then, add the cherry tomatoes to the baking sheet, toss gently, and roast for another 10-15 minutes, or until all vegetables are tender and slightly caramelized at the edges.
While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the 2 cups of water or broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
In a large serving bowl, combine the cooked quinoa with the roasted vegetables. In a small bowl, whisk together the lemon juice, lemon zest, the remaining 1 tablespoon of olive oil, the chopped parsley, and mint. Pour this dressing over the quinoa and vegetables and toss gently to combine.
Serve the quinoa warm or at room temperature. Just before serving, top with the crumbled feta cheese and toasted slivered almonds. This final touch adds a wonderful contrast of texture and flavor.
Chef's Tip
For an extra boost of protein and creaminess, add a handful of cooked chickpeas along with the vegetables or serve with a dollop of plain Greek yogurt. Pleasure IS part of nutrition.
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Roasted Vegetable Quinoa with Fresh Herbs and Lemon
Ingredients
- 1 cup Quinoa, rinsed
- 2 cups Water or vegetable broth
- 1 medium Sweet potato, cubed
- 1 Red bell pepper, chopped
- 1 Zucchini, chopped
- 1 Red onion, cut into wedges
- 1 cup Cherry tomatoes
- 3 tbsp Extra virgin olive oil
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper, freshly ground
Dressing
- 1 Lemon, zest and juice
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Fresh mint, chopped
Topping
- 150 g Feta cheese, crumbled
- 0.33 cup Slivered almonds, toasted
Instructions
- Preheat your oven to 200°C (400°F). On a large baking sheet, combine the cubed sweet potato, bell pepper, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Toss well to coat everything evenly.
- Roast for 20 minutes. Then, add the cherry tomatoes to the baking sheet, toss gently, and roast for another 10-15 minutes, or until all vegetables are tender and slightly caramelized at the edges.
- While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the 2 cups of water or broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
- In a large serving bowl, combine the cooked quinoa with the roasted vegetables. In a small bowl, whisk together the lemon juice, lemon zest, the remaining 1 tablespoon of olive oil, the chopped parsley, and mint. Pour this dressing over the quinoa and vegetables and toss gently to combine.
- Serve the quinoa warm or at room temperature. Just before serving, top with the crumbled feta cheese and toasted slivered almonds. This final touch adds a wonderful contrast of texture and flavor.
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