Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (or water)
  • 1 bay leaf (optional)
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 zucchini, chopped
  • 1/2 red onion, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (35g) Kalamata olives, pitted and halved
  • Optional: sprinkle of toasted pine nuts, squeeze of lemon

Instructions:

  1. Cook the Quinoa: Combine quinoa, vegetable broth (or water), and bay leaf (if using) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and remove the bay leaf.
  2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss chopped bell pepper, zucchini, red onion, cherry tomatoes, and minced garlic with olive oil, oregano, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized.
  3. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, parsley, mint, Dijon mustard, salt, and pepper.
  4. Assemble the Bowls: Divide cooked quinoa between two bowls. Top with roasted vegetables, crumbled feta cheese, and Kalamata olives. Drizzle with the lemon-herb dressing.
  5. Garnish (Optional): Sprinkle with toasted pine nuts and a squeeze of fresh lemon juice for extra flavor. Serve immediately.