Quinoa Power Bowl

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant quinoa bowl loaded with roasted vegetables, feta cheese, and a zesty lemon-tahini dressing. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs quinoa, cherry tomatoes, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 cup, halved cherry tomatoes
• 1/2 cup, diced cucumber
• 1/4 cup kalamata olives
• 1/2 cup, crumbled feta cheese
• 1/4 cup, finely chopped red onion
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 2 tbsp tahini
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 15 minutes until fluffy and slightly toasted.
2. Step 2: In a large bowl, combine roasted quinoa, cherry tomatoes, cucumber, olives, feta, and red onion. In a small jar, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp tahini, 2 minced garlic cloves, 1/2 tsp honey, and 1/4 tsp salt until emulsified.
3. Step 3: Pour the dressing over the quinoa bowl and toss to coat. Garnish with fresh parsley and serve at room temperature.