Mediterranean Quinoa & Roasted Vegetable Bowl

• Cuisine: Mediterranean
• Diet: lacto-vegetarian (no eggs, meat, or fish)
• Serves: 2
• Time: prep 10 min / cook 15 min
• Source: original
• Added: 2026-09-27

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water or vegetable broth
• 1 cup roasted vegetables (thawed and warmed)
• 1 can chickpeas, drained and rinsed
• 1/4 cup crumbled feta
• 2 tbsp chopped parsley or mint

Vinaigrette

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• Pinch dried oregano
• Salt and pepper

Instructions

1. Cook the quinoa at a 1:2 ratio with water or broth — bring to a boil, then cover and simmer 15 minutes until the liquid is absorbed. Fluff and let cool. (Prep-ahead) 2. Whisk the vinaigrette: combine the lemon juice, garlic, oregano, and salt first, then stream in the olive oil slowly while whisking so it emulsifies instead of separating. (Prep-ahead) 3. Day-of: warm the roasted vegetables, then combine with the quinoa and chickpeas. Dress and toss, top with feta and herbs.

Notes / Variations

• The order matters for the vinaigrette — whisking the acid and aromatics together before adding oil is what keeps it emulsified instead of splitting into oily puddles.

Cooking History

• YYYY-MM-DD — rating /5 — brief note