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A fresh quinoa salad with colorful vegetables

Mediterranean Quinoa Power Bowl

This Mediterranean Quinoa Power Bowl is packed with vibrant vegetables, fluffy quinoa, and savory Mediterranean flavors. It's a healthy and satisfying meal that can be enjoyed warm or at room temperature.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Quinoa rinsed
  • 2 cups Vegetable Broth
  • 1 red Bell Peppers
  • 1 yellow Bell Peppers chopped
  • 1 medium Zucchini chopped
  • 1 cup Cherry Tomatoes halved
  • 1/2 Red Onion thinly sliced
  • 1 can Chickpeas (15 oz), rinsed and drained
  • 1/2 cup Kalamata Olives pitted and halved
  • 1/4 cup Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped
Dressing & Seasoning
  • 2 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dried Oregano
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Oven
  • Baking Sheet
  • Foil
  • Fork

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and combine quinoa, bell peppers, zucchini, red onion, and cherry tomatoes on a large baking sheet.
  2. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, oregano, salt, and pepper; toss to coat and spread in a single layer.
  3. Pour vegetable broth over ingredients, cover tightly with foil, and bake for 20 minutes.
  4. Remove foil, stir in chickpeas and Kalamata olives, then bake uncovered for 15-20 minutes longer until liquid is absorbed and quinoa is fluffy.
  5. Remove from oven, fluff quinoa with a fork, and drizzle with remaining olive oil and lemon juice.
  6. Stir in fresh parsley and crumbled feta, then gently toss to combine and adjust seasoning.
  7. Serve warm or at room temperature as a complete meal or a side dish.

Notes

For extra flavor, you can roast the vegetables with a sprinkle of smoked paprika. This dish is also great for meal prepping and can be stored in the refrigerator for up to 3-4 days.