Garlic-Herb Quinoa Bowl with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed grain bowl featuring fluffy quinoa, roasted cherry tomatoes, and fresh herbs, perfect for meal prep. This Mediterranean-inspired vegetarian recipe (vegan, gluten-free), ready in about 35 minutes, pairs quinoa, water or vegetable broth, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, toss halved cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 12-15 minutes until tomatoes are blistered and tender.
  3. Step 3: Fluff cooked quinoa with a fork and transfer to a large bowl. Add roasted tomatoes, minced garlic, dill, parsley, lemon zest, and lemon juice.
  4. Step 4: Gently fold in the remaining 1 tbsp olive oil and season with salt and pepper to taste.
  5. Step 5: Divide into bowls, top with crumbled feta cheese, and serve warm or at room temperature.

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