Sheet Pan Mediterranean Quinoa Bowl

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant fusion of Mediterranean flavors with roasted vegetables, herby quinoa, and tangy feta. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 60 minutes, pairs quinoa, cherry tomatoes, 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 quinoa
• 1 pint cherry tomatoes
• 1 medium zucchini
• 1 small red onion
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp oregano
• 1 cup, crumbled feta cheese
• 1 medium lemon
• 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 425°F (220°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1/2 tsp oregano, and a pinch of salt; spread on a parchment-lined sheet pan. Roast for 20 minutes until toasted.
2. Step 2: In a separate bowl, mix 2 tbsp olive oil, 1 minced garlic clove, and 1/2 tsp oregano. Toss 1 pint cherry tomatoes, 1 sliced zucchini, and 1/2 sliced red onion in the dressing; spread on the pan. Roast for 25 minutes until tender and slightly caramelized.
3. Step 3: Squeeze 1/2 lemon over the quinoa and vegetables. Sprinkle with 1 cup crumbled feta cheese and 1/4 cup chopped parsley. Drizzle with remaining 1 tbsp olive oil and lemon juice. Toss gently before serving.