Patchwork Quinoa Harvest Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant grain bowl featuring roasted seasonal vegetables and herbs. This mediterranean-inspired salads ready in about 45 minutes pairs quinoa, cherry tomatoes, zucchini into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 1.5 cups cherry tomatoes
• 1 medium zucchini
• 1/2 cup red onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp lemon juice
• 1/2 cup feta cheese
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Place 1.5 cups cherry tomatoes, 1/2 cup diced red onion, and 1 cup diced zucchini on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp dried oregano, and season with 1/2 tsp salt. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: Meanwhile, cook 1 cup quinoa in 2 cups water according to package instructions (typically 15 minutes on medium heat, then rest 5 minutes covered). Fluff with a fork and let cool slightly.
3. Step 3: In a large bowl, combine the cooled quinoa, roasted vegetables, 1 tbsp lemon juice, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley. Toss gently until evenly distributed and flavors meld.