Herb-Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A wholesome quinoa bowl with oven-roasted Mediterranean vegetables, fresh herbs, and a zesty lemon dressing perfect for a nutritious meal. This Mediterranean-inspired healthy bowl recipe (vegetarian), ready in about 45 minutes, pairs quinoa, water, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch chunks zucchini
• 1 large, chopped red bell pepper
• 1 small, diced into 1-inch pieces eggplant
• 1 small, chopped red onion
• 4 tbsp, divided olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 3 tbsp lemon juice
• 1/2 cup crumbled (optional) feta cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium zucchini cut into 1-inch chunks, 1 large chopped red bell pepper, 1 small diced eggplant (1-inch pieces), and 1 small chopped red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Spread in an even layer.
2. Step 2: Roast vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and edges begin to caramelize.
3. Step 3: While vegetables roast, 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 quinoa is fluffy and water is absorbed. Remove from heat and fluff with a fork.
4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice and 1 tbsp olive oil.
5. Step 5: In a large bowl, combine cooked quinoa, roasted vegetables, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Drizzle lemon dressing over the mixture and toss gently to combine.
6. Step 6: If desired, sprinkle 1/2 cup crumbled feta cheese on top before serving for added richness.