Mediterranean Roasted Zucchini Quinoa (Printable)

Wholesome bowl with roasted zucchini, quinoa, fresh vegetables, and feta in lemon-herb dressing.

# What You’ll Need:

→ Vegetables

01 - 2 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, sliced
05 - 2 cups baby spinach

→ Grains

06 - 1 cup quinoa, rinsed
07 - 2 cups water or vegetable broth

→ Cheese & Nuts

08 - 3 oz feta cheese, crumbled
09 - 1/4 cup toasted pine nuts

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1 tbsp fresh lemon juice
12 - 1 tsp red wine vinegar
13 - 1 garlic clove, minced
14 - 1 tsp dried oregano
15 - 1/2 tsp honey
16 - Salt and black pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread zucchini, red bell pepper, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, stirring halfway, until vegetables are golden and tender.
03 - Bring quinoa and water (or broth) to a boil in a medium saucepan. Reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
04 - Whisk together remaining olive oil, lemon juice, red wine vinegar, garlic, oregano, honey, salt, and black pepper in a small bowl.
05 - Divide the quinoa among four bowls. Top with baby spinach, roasted vegetables, crumbled feta, and pine nuts. Drizzle with dressing and garnish with fresh parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The roasted vegetables develop this incredible sweetness that balances perfectly with tangy feta
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • You can easily swap ingredients based on whats in your fridge or garden
02 -
  • Do not crowd the baking sheet or vegetables will steam instead of roast
  • Rinse quinoa thoroughly unless you enjoy a bitter soapy taste
  • Let roasted vegetables cool for just 5 minutes before assembling to avoid wilted spinach
03 -
  • Cut vegetables into similar sizes for even roasting
  • Double the vinaigrette and keep it in the fridge for quick salads all week
  • Use room temperature ingredients for the dressing to help it emulsify properly

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