A colorful, healthy bowl packed with roasted vegetables, fluffy quinoa, fresh herbs, and a simple savory dressing. Perfect as a light lunch, side dish, or meal-prep recipe!
 Prep Time
15 minutes
 Cook Time
25–30 minutes
 Total Time
40–45 minutes
 Servings
4
 Ingredients
For the roasted vegetables:
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small eggplant, chopped
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
For the quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- ½ tsp dried oregano
- Salt and black pepper, to taste
To finish:
- 2–3 tbsp fresh parsley or dill, chopped
- Optional: feta cheese
 Instructions
- Cook the quinoa: Rinse the quinoa well. Add it to a saucepan with water or vegetable broth. Bring to a boil, then cover and simmer for about 15 minutes. Remove from heat and fluff with a fork.
- Roast the vegetables: Preheat the oven to 425°F / 220°C. Toss the zucchini, peppers, eggplant, and tomatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the vegetables on a baking tray and roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
- Make the dressing: Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
- Combine: Add the cooked quinoa and roasted vegetables to a large bowl. Pour over the dressing and gently toss.
- Add fresh parsley or dill. Top with feta if desired.
- Serve warm or chilled and enjoy!
 Nut Information
Nut-Free: Yes, this recipe contains no nuts by default.
 Always check packaged ingredients, broth, seasonings, or optional toppings for possible cross-contamination if you have a severe nut allergy.
 Approximate Nutrition Per Serving
- Calories: 280–330 kcal
- Protein: 8–10g
- Carbohydrates: 35–40g
- Fat: 12–15g
- Fiber: 6–8g
 Q&A
Q: Can I use another grain instead of quinoa?
A: Yes! Try couscous, bulgur, brown rice, or farro.
Q: Can I make this ahead of time?
A: Yes. Store it in an airtight container in the refrigerator for up to 3–4 days.
Q: Is this recipe vegan?
A: Yes, simply leave out the optional feta cheese.
Q: Can I add more protein?
A: Absolutely! Add grilled chicken, chickpeas, salmon, tofu, or boiled eggs.
Q: Can I serve it cold?
A: Yes! It tastes delicious as a cold salad too.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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