Lemon-Garlic Roasted Vegetable Quinoa Bowl

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A vibrant quinoa bowl loaded with roasted vegetables tossed in a zesty lemon-garlic dressing for a fresh and nourishing meal. 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, diced into 1/2-inch pieces zucchini
• 1 medium, diced red bell pepper
• 1 small, diced red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 cloves, minced garlic cloves
• 3 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/3 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. Toss 1 medium diced zucchini, 1 diced red bell pepper, 1 small diced red onion, and 1 cup halved cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and edges are slightly caramelized.
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.
4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 3 cloves minced garlic, 3 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
5. Step 5: Fluff the cooked quinoa with a fork and transfer to a large bowl. Add the roasted vegetables and drizzle the lemon-garlic dressing over all. Toss gently to combine.
6. Step 6: Sprinkle with 1/4 cup chopped fresh parsley and 1/3 cup crumbled feta cheese if using. Serve warm or at room temperature.