Lemon-Dill Quinoa Bowl with Roasted Vegetables

A vibrant bowl of fluffy quinoa, caramelized vegetables, and a bright lemon-dill dressing for a nourishing, no-cook dressing meal.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup rinsed quinoa
• 2 cups water
• 1 medium diced into 1/2-inch cubes zucchini
• 1 medium diced into 1/2-inch cubes yellow squash
• 1 diced into 1/2-inch cubes red bell pepper
• 1 cup halved cherry tomatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh dill
• 2 tablespoons juice and 1 tablespoon zest lemon
• 1/4 cup crumbled feta cheese

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss diced zucchini, yellow squash, red bell pepper, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and edges are caramelized, stirring once halfway.
3. Step 3: While vegetables roast, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
4. Step 4: In a small bowl, whisk together 1/4 cup chopped dill, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon olive oil. Season with a pinch of salt.
5. Step 5: Fluff cooked quinoa with a fork, then combine with roasted vegetables and lemon-dill dressing. Top with 1/4 cup crumbled feta before serving.