Description
A vibrant, nutrient-packed bowl featuring fluffy quinoa, roasted rainbow vegetables, and creamy, whipped feta. Bright cherry tomatoes, sweet bell peppers, tender zucchini, and tangy red onions come together under a dreamy whipped feta swirl for a Mediterranean-inspired meal that’s as beautiful as it is delicious. Ready in under an hour and perfect for meal prep or a quick weeknight dinner.
Ingredients
Quinoa Base
1 cup quinoa, rinsed
2 cups water or low-sodium vegetable broth
Pinch of salt
Roasted Rainbow Veggies
1 cup cherry tomatoes, halved
1 small yellow bell pepper, sliced
1 small red bell pepper, sliced
1 small zucchini, cut into ¼″ rounds
½ small red onion, thinly sliced
2 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp garlic powder
Kosher salt and freshly cracked pepper, to taste
Ooey-Gooey Whipped Feta
8 oz block feta cheese, cubed
2 oz cream cheese (optional, for extra creaminess)
2–3 tbsp Greek yogurt
1 small garlic clove, minced
1 tbsp fresh lemon juice
1–2 tbsp olive oil
Pinch of red pepper flakes (optional)
Instructions
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Cook the Quinoa
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In a medium saucepan, bring quinoa, water (or broth), and a pinch of salt to a boil.
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Reduce to a simmer, cover, and cook 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
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Roast the Vegetables
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Preheat oven to 425°F.
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Toss tomatoes, peppers, zucchini, and onion with olive oil, oregano, garlic powder, salt, and pepper on a rimmed baking sheet.
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Roast 20–25 minutes, stirring halfway, until veggies are tender and edges lightly charred.
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Whip the Feta
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In a blender or food processor, combine feta cubes, cream cheese (if using), Greek yogurt, garlic, lemon juice, and olive oil.
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Blend until smooth and fluffy, scraping down sides as needed. Stir in red pepper flakes if desired.
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Assemble the Bowls
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Divide quinoa between two bowls.
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Arrange roasted veggies in sections atop the quinoa.
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Spoon whipped feta into the center or swirl around the bowl.
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Drizzle any remaining olive oil or roasting juices over the top.
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Notes
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Advance Prep: Cook quinoa and roast veggies up to 2 days ahead; store separately in airtight containers.
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Vegan Option: Swap feta for dairy-free “feta” and use coconut yogurt instead of Greek yogurt.
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Spice It Up: Add a pinch of smoked paprika or a drizzle of harissa for a flavor kick.
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Meal-Prep Hack: Assemble bowls without dressing; add whipped feta just before serving to keep colors bright.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Dinner, Grain Bowl
- Method: Roasting, Stovetop, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 40 mg
Keywords: quinoa bowl, roasted veggie bowl, whipped feta, Mediterranean quinoa, healthy meal prep