Memorial Park Inspired Roasted Vegetable and Quinoa Bowl
A hearty, colorful roasted vegetable quinoa bowl inspired by the vibrant nature of Houston’s Memorial Park, perfect for a nourishing vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs quinoa, water, medium zucchini, diced 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.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 2 medium carrots, sliced
- 1 small red onion, quartered
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups baby spinach
- 1/2 cup feta cheese, crumbled
- 2 tbsp lemon juice
- 1/4 cup toasted pumpkin seeds
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 diced large red bell pepper, 2 sliced medium carrots, and 1 quartered small red onion with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Step 2: While vegetables roast, rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: In a large bowl, combine the cooked quinoa, roasted vegetables, 2 cups baby spinach, 1/2 cup crumbled feta cheese, and 2 tbsp fresh lemon juice. Toss gently.
- Step 4: Plate the quinoa bowl and sprinkle with 1/4 cup toasted pumpkin seeds for a crunchy finish.
Frequently asked questions
How long does Memorial Park Inspired Roasted Vegetable and Quinoa Bowl take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Memorial Park Inspired Roasted Vegetable and Quinoa Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Memorial Park Inspired Roasted Vegetable and Quinoa Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Memorial Park Inspired Roasted Vegetable and Quinoa Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Memorial Park Inspired Roasted Vegetable and Quinoa Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A quick and delicious recipe that's become a weekly staple.
- ★★★★★
Loved the Mediterranean twist on a classic. My family devoured it.
- ★★★★★
This bowl is perfect for a healthy lunch! The roasted veggies and quinoa are so flavorful.
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