Mediterranean Quinoa Bowl

Ingredients

• ¾ cup Quinoa, uncooked
• 1.5 cups Water
• ¼ teaspoon Sea salt
• 3 tablespoons Extra-virgin olive oil
• 2 tablespoons Lemon juice, fresh
• 1 clove Garlic cloves
• ½ teaspoon Dried oregano
• 1 whole Red bell pepper, large
• 1 whole Zucchini, medium
• ½ whole Red onion, medium
• 1 cup Cherry tomatoes
• ½ cup Kalamata olives, pitted
• ½ cup Crumbled feta cheese
• ½ cup Hummus, store-bought or homemade
• ¼ cup Fresh parsley, chopped
• 2 tablespoons Fresh mint, chopped

Instructions

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper. This temperature will create caramelized edges on the vegetables while keeping their centers tender.

2. 2

   Rinse 0.75 cup of uncooked quinoa under cold water in a fine-mesh strainer, stirring gently with your fingers for about 30 seconds. This removes bitter saponins from the surface and prevents a muddy flavor.

3. 3

   Cut 1 large red bell pepper in half lengthwise, remove the seeds and white ribs, then slice each half into 1-inch-wide strips. Cut 1 medium zucchini on a slight bias into 0.5-inch-thick half-moons — this increases surface area for caramelization. Slice 0.5 medium red onion into thin wedges, keeping the layers mostly intact so they don't scatter.

4. 4

   Cut 1 cup cherry tomatoes in half lengthwise. Cut 0.5 cup pitted kalamata olives in half if they are large. Set both aside — tomatoes will be added after roasting to preserve their brightness.

5. 5

   In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove (peel and mince it finely on a cutting board), and 0.5 teaspoon dried oregano. Add a pinch of sea salt and stir. This is your dressing base.

6. 6

   Bring 1.5 cups of water to a boil in a medium saucepan over high heat. Add the rinsed quinoa and 0.25 teaspoon sea salt. Stir once, then reduce heat to low, cover with a lid, and cook for 15 minutes. The quinoa is done when all the water is absorbed and you see a small white spiral (the germ) popping out of each grain.

7. 7

   While the quinoa cooks, toss the bell pepper strips, zucchini half-moons, and red onion wedges with 1 tablespoon extra-virgin olive oil on the prepared baking sheet. Spread them in a single layer and season with sea salt and black pepper. Roast for 15-18 minutes, stirring halfway through, until the edges are golden and caramelized and the vegetables are tender when pierced with a fork.

8. 8

   When the quinoa is done, remove the pan from heat and let it sit, covered, for 5 minutes — this allows any residual steam to finish the cooking. Fluff with a fork, breaking up any clumps. While still warm, stir in 1 tablespoon of the olive oil-lemon dressing to coat the grains evenly.

9. 9

   Divide the warm quinoa between two bowls, piling it in the center of each. Arrange the roasted vegetables around the quinoa in organized sections — this creates a beautiful, composed presentation.

10. 10

    Top each bowl with 0.25 cup hummus, spooning it to the side or dolloping it gently on top. Add the cherry tomato halves (these stayed raw) and 0.25 cup kalamata olives to each bowl. Sprinkle 0.25 cup crumbled feta cheese over each bowl, breaking it into small, irregular pieces.

11. 11

    Drizzle the remaining dressing over the entire bowl. Finish with a handful of fresh chopped parsley and 1 tablespoon fresh chopped mint per bowl — the herbs brighten the flavors and add a pop of color. Serve immediately while the quinoa and roasted vegetables are still warm.

Tools you’ll need

• Fine-mesh strainer
• Large baking sheet
• Parchment paper
• Medium saucepan with lid
• Small mixing bowl
• Whisk
• Cutting board
• Chef's knife
• Fork
• Two serving bowls

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