Veggie Quinoa Bowl

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant, healthy dish combining fluffy quinoa, roasted vegetables, and a zesty tahini-lemon dressing. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs quinoa, cherry tomatoes, cucumber 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 340 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 cup cherry tomatoes
• 1 cup cucumber
• 1/2 cup red onion
• 1/4 cup kalamata olives
• 1/2 cup feta cheese
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic

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 and spread on a baking sheet. Roast for 15 minutes until golden.
2. Step 2: In a bowl, combine 1 cup cherry tomatoes, 1 cup diced cucumber, 1/2 cup finely chopped red onion, and 1/4 cup kalamata olives. Set aside.
3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, and 1 minced garlic clove until smooth.
4. Step 4: In a large bowl, add the roasted quinoa, vegetable mixture, and 1/2 cup crumbled feta cheese. Pour the tahini-lemon dressing over the bowl and toss until well coated.
5. Step 5: Serve immediately, garnished with additional feta and a drizzle of tahini.