Herb-Roasted Mediterranean Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A colorful bowl of quinoa topped with oven-roasted Mediterranean vegetables seasoned with fresh herbs and a lemony dressing. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 cup rinsed quinoa
• 2 cups water
• 1 medium, chopped into 1-inch pieces zucchini
• 1 medium, chopped red bell pepper
• 1 small, chopped red onion
• 1 cup halved cherry tomatoes
• 3 tbsp, divided olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1/2 cup crumbled (optional) feta cheese

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Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1 chopped zucchini, 1 chopped red bell pepper, 1 small chopped red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4. Step 4: Transfer the cooked quinoa to a large serving bowl. Drizzle with 1 tbsp olive oil, 2 tbsp lemon juice, and add 1/2 tsp salt. Toss to combine.
5. Step 5: Add the roasted vegetables to the quinoa along with 1/4 cup chopped fresh parsley and gently mix.
6. Step 6: If desired, sprinkle 1/2 cup crumbled feta cheese over the top before serving warm or at room temperature.