Lemon-Dill Quinoa Bowls 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 refreshing grain bowl featuring nutty quinoa, juicy cherry tomatoes, and bright lemon-dill dressing for a light yet satisfying meal. This Mediterranean-inspired meal-prep recipe (vegetarian), ready in about 30 minutes, pairs quinoa, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet; roast for 15 minutes until juicy and slightly blistered.
  2. Step 2: Cook 1 cup rinsed quinoa in 2 cups water in a saucepan over medium-high heat, covered, for 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  3. Step 3: Whisk together 1/4 cup lemon juice, 1 tbsp lemon zest, 1 tbsp olive oil, 3 tbsp chopped dill, and salt to make dressing. Toss 3 cups baby spinach with 1/4 of the dressing until evenly coated.
  4. Step 4: In a large bowl, combine cooled quinoa, roasted tomatoes, drained chickpeas, and 1/2 cup crumbled feta. Drizzle with remaining dressing and gently fold in spinach mixture until combined.

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