Roasted Red Pepper Quinoa Bowl (Printable)

Fluffy quinoa paired with sweet roasted red peppers, fresh vegetables, and tangy feta create this vibrant Mediterranean grain bowl.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 tsp salt

→ Vegetables

04 - 2 large red bell peppers, halved and seeded
05 - 1 cup cherry tomatoes, halved
06 - 1 medium cucumber, diced
07 - 2 cups baby spinach or mixed greens
08 - 1 small red onion, thinly sliced

→ Feta & Toppings

09 - 1/2 cup feta cheese, crumbled
10 - 1/4 cup roasted unsalted sunflower seeds or pumpkin seeds
11 - 2 tbsp fresh parsley, chopped

→ Dressing

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

# How-To Steps:

01 - Preheat oven to 425°F. Place red bell pepper halves cut side down on a lined baking sheet. Roast for 20-25 minutes until skins are blistered and charred. Remove from oven, cool slightly, peel skins, and slice into strips.
02 - Combine quinoa, water, and 1/2 tsp salt in a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until emulsified.
04 - In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, spinach, red onion, and roasted red pepper strips. Drizzle with dressing and toss gently to coat evenly.
05 - Divide mixture among four bowls. Top each portion with crumbled feta cheese, sunflower seeds, and fresh parsley. Serve immediately or refrigerate for a cold grain bowl.

# Expert Advice:

01 -
  • The roasted peppers develop this incredible sweetness that balances perfectly with tangy feta
  • Everything can be prepped ahead so actual cooking time is almost nothing
  • The dressing ties it all together with a bright Mediterranean punch
02 -
  • Letting quinoa rest covered after cooking prevents it from becoming gummy or mushy
  • The roasted peppers can be made two days ahead and stored in the refrigerator
  • Add the dressing right before serving so the spinach stays crisp and fresh
03 -
  • Crumble the feta right before serving so it maintains its texture
  • Toast the sunflower seeds in a dry pan for 2 minutes to bring out their nutty flavor

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